Mushroom, Biltong & Potato Chowder
A delicious heartwarming American chowder with a South African twist.
- 30 ml oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 60 g butter
- 30 ml cake flour
- 500 g button mushrooms, sliced
- 80 ml white wine
- 1.25 liters chicken stock
- 1 potato, cut into cubes
- 3 sprigs thyme
- 375 ml milk
- 125 ml cream
- 150 g ground, fine biltong
- salt and milled black pepper
Heat the oil in a pan and gently fry the onion for 5 minutes.
Add the garlic, butter and flour and cook for 2-3 minutes.
Stir in the mushrooms and cook for 5 minutes.
Increase the heat and add the white wine. Cook for 2-3 minutes.
Add the chicken stock, potatoes and thyme. Cook for 10 minutes.
Stir in the milk, cream and biltong and season to taste. Simmer for 2 – 3 minutes.