CALIFORNIA CHOWDER RECIPE

                                                  CALIFORNIA CHOWDER RECIPE

CALIFORNIA CHOWDER RECIPE INGREDIENTS

12 Servings
A chawderisa thick soup, usually made with
fish stock and milk. In this recipe, the seafood is
replnced by ground beef and the milk by heavy
aeam Make sure not to bring the liquid to a
boil ance the cream has been added.
250 grams sliced bacon
112 cup diced onion
3 cups peeled and diced celery
400 grams ground beef
2 beef broth or bouillon cubes
3 cups of water
4 cups peeled and diced potatoes
2 cups diced carrots
1 medium can (approx. 250 g)
cream of mushroom
2 cups heavy cream
Salt and p ep per to taste

CALIFORNIA CHOWDER RECIPE COOKING PROCESS

In a pot, cook bacon until crisp.
Remove and set aside. Spoon out some
of the oil, reserving about 3
tablespoons of the oil in the pan.
Reheat oil and saute onions and celery
in same oil until soft. Add ground beef
and cook thoroughly.

Stir in broth cubes, water, potatoes,
broth and carrots; bring to a boil.
Reduce heat; cover and simmer for 20
minutes or until vegetables are tender.

Whisk in the cream of mushroom
soup and heavy cream and heat
through over low heat. Season to taste
with salt and pepper before serving