Jo Seagar Recipes
Search Recipes
- After Dinner Treats & Special Drinks
- Bits on the Side
- Filling the Tins
- Nibbly Bits
- Sauces and Dressings
- Scrumptious Desserts & Puddings
- Small Courses and Brunch
- Soups & Breads
- The Main Event
Recommended from the store
Good grips Angled Measuring Jugs ( 2 cup )
These are a great choice and a "must have" in ...
Creole Chilli Peanut Chowder
Ingredients
- 50 grams butter
- 1 large onion chopped finely
- 2 tablespoons flour
- 4 cups chicken stock
- 1 cup finely sliced celery
- 1 cup creamy peanut butter
- 1 cup cream
- 2 tablespoons sweet chilli sauce (or other type of chilli sauce to taste)
- juice and grated rind of 1 juicy lemon
- Salt and freshly ground black pepper
- 1/2 cup chopped roasted peanuts
- 1/2 cup chopped parsley
Method
Melt butter in a large saucepan over medium heat - add onion and cook until softened. Stir in flour and cook 2 minutes stirring constantly - slowly add stock stirring until smooth.
Add celery, peanut butter, cream, sweet chilli sauce, the lemon juice and grated rind. Reduce heat - cover and simmer gently for 10-15 minutes.
Season with salt and freshly ground black pepper and pour into 4 soup plates. Spoon a swirl of sour cream into each serving and sprinkle with chopped roast peanuts and parsley. **Special Instructions:** A lovely creamy combination that really packs some great flavour.
