Sage and Onion Chowder
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- salt and pepper
- 2 tb flour
- 2 tb white wine vinegar
- 1/2 ts dried sage
- 3 1/2 c chicken stock
- 2 oz butter or margarine
- 1 lb potatoes; diced very finely
- 7 oz sweet corn; well drained
- sprigs of fresh sage; to
- 4 onions; sliced very thinly
- 2/3 c creamy milk (i put in the
- 1 tb chopped fresh sage; -or-
- 1 garlic cloves; crushed (up
- 4 sl bacon; chopped (we use
- Carbohydrate 18.7172757048762 g
- Cholesterol 50.021370492 mg
- Fat 39.4141914625112 g
- Fiber 0.161825001460612 g
- Protein 11.4602385614407 g
- Saturated Fat 12.8023504172299 g
- Serving Size 1 1 Serving (645g)
- Sodium 651.666174701921 mg
- Sugar 18.5554507034155 g
- Trans Fat 1.95516845673912 g
- Calories 477 calories
Here is the recipe I mentioned the other day. I dont know how it tastes with bacon, but its incredible with the smooked goose. It is a very rich and filling soup, perfect for cold weather. "Classic Potato Dishes", Edited by Lisa Dyer (Parragon - ISBN 0-7525-2340-6) 1 . Melt the butter or margarine in a large saucepan and fry the onions and garlic very gently for about 15 min. until soft but not colored. 2 . Add the chopped bacon (smoked goose) and continue to fry for a few min. allowing the onions to color a little. Stir in the flour and cook for a further minute or so. 3 . Add the stock and bring to the boil. Then add the potatoes and seasoning and simmer gently for 20 min. 4 . Add the milk and sweetcorn and bring back to the boil, then add the sage and vinegar and simmer for a further 10-15 min. until the potatoes are very tender but not broken up. 5 . Adjust the seasoning, garnish with sprigs of sage and serve while hot with warmed bread. Posted to FOODWINE Digest by Shoshana Baumgarten & Harry Cohen <shoharry@INORBIT.COM> on Nov 22, 1997
