Chunky chicken & veg chowder with beer bread

Recipe from: 15 july 2010

Ingredients 14
Servings 4
Time 15 mins

Ingredients

  • 2
    cup
    milk
  • 2
    chicken breasts on the bone
  • 250
    g
    mixed butternut and sweet potato, cubed
  • 2
    leeks, sliced
  • 250
    g
    bacon, chopped
  • 1
    cup
    peas
  • 50
    ml
    butter
  • 50
    ml
    flour
  • 125-250
    ml
    cream
  • For the beer bread you will need:
  • 450
    ml
    beer of your choice
  • 500
    g
    self raising flour
  • Salt and pepper
  • Dried mixed herbs
 

Method

1 hour 20 mins
 
In a large pot, bring the milk and 500 ml (2 cups) water to boil , add the chicken, butternut and potatoes, cover and cook for 15 - 20 minutes or until chicken is cooked and veg is tender.

Strain - reserving the cooking liquid.

Shred the chicken off the bone. Set aside.

In a frying pan, saute the bacon until crispy, then add the leeks and fry until soft, add the peas and heat through.

Remove from the heat.

In a large emptied pot, melt the butter and make a roux with the flour, then add the reserved liquid and stir until slightly thickened over moderate heat.

Add the cream. Bring to the boil, then add all the prepared ingredients. Heat through.

Season with salt and loads of back pepper.

For the Beer bread you will need:

Preheat your oven to 180 degrees.

Mix the bread ingredients together and spoon into a greased loaf tin.

Sprinkle with some dried herbs.

Bake for 1 hour.

For more of Bits of Carey's recipes click here...
 

Read more on: poultry  |  bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.