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Cape Horn Chowder with Garlic Croutons

This recipe appeared in the Febuary 2006 issue of Cruising World.

December 5, 2006

3 slices bacon, chopped

2 medium onions, diced

3 potatoes, peeled and diced

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1 1/2 pints chicken stock

1 15-ounce can chopped tomatoes

1 15-ounce can baked beans

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Salt and pepper, to taste

1/4 cup chives or scallions, chopped

Large pinch brown sugar

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Saute bacon and onions for 5 to 10 minutes. Add potatoes, chicken stock, tomatoes, and beans. Season with salt, pepper, chives, and brown sugar and simmer until chowder thickens and potatoes are cooked but firm. Garnish with garlic croutons.

Garlic Croutons:

4 cloves garlic, peeled and halved

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1 slice stale bread per person

Olive oil

Rub the cut face of the garlic over the bread to flavor it, then cut into cubes. Saute the bread in olive oil until crispy.

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