Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 28

A hearty soup with just enough spice to give your taste buds a bit of a kick. If you don’t like spicy food, then either add more crème fraîche or simply less chilli.

Preparation time: 10 minutes

Cooking time: 2¼ hours

Serves 4

4 rashers smoked streaky bacon, diced

4 tbsp dry vermouth

1 small onion, peeled and finely diced

2 celery sticks, trimmed and cut into 5mm (¼in) pieces

250g (9oz) floury potatoes, peeled and diced into 1cm (½in) cubes

2 corn on the cob

2 bay leaves, broken

500ml (18fl oz) chicken or vegetable stock

2 red chillies, deseeded and finely diced

3 tbsp crème fraîche

250g (9oz) mixed ready-to-eat, cooked seafood, such as prawns, calamari or mussels

1 tbsp chopped fresh dill

Warm a frying pan over a medium heat. When hot, add the bacon and stir-fry for about 5 minutes or until opaque but not coloured. Add the vermouth and remove the pan from the heat. Stir well, scraping any caramelised bacon from the base of the pan, pour into the slow cooker dish, then add the onion, celery and potatoes to the slow cooker dish.

Stand the corn on their ends and carefully run a knife from top to bottom to cut off the kernels. Add to the slow cooker dish together with the bay leaves and stock.

Place half of the chillies in the slow cooker dish and set the rest aside. Cover with the lid and cook on high for 2 hours or until the potato is tender.

Ladle half of the chowder into a food processor and blitz until smooth. Return the purée to the slow cooker dish and mix in. Add the crème fraîche, seafood and the remaining chillies and mix to combine. Cover again and leave for 15 minutes to heat through thoroughly. Serve immediately in warm bowls, sprinkled with chopped dill.