Pacifica Blue Plates

Quite a cold day yesterday in Melbourne, even during the middle of the day when a few of us went down to Federation Square to welcome Cadel back.   Its been an interesting week at work, to say the least, so I was thinking of getting some take away, but then decided I should try and find something quick, like a soup, which I did in Pacifica Blue Plates.

Pacifica Blue Plates is by San Diego chef Neil Stuart.  It contains recipes that are sort of a mexican, asian/pacific fusion.  Again, not a book I remember using but browsing through it there are quite a few interesting ideas in this book.  Red Chilli Corn Chowder met the key requirements of soup and ease of making.  Mine turned out not so red as I toned down the chile due to family preferences.  I think it could have done with a bit more salt, and given I forgot to add some, that is not a surprise.

3 cups corn kernels
2 tbsp butter
4 cloves garlic, minced
2 cups onion, diced
1 cup celery, diced
1 cup red capsicum, diced
1/2 cup mild long green chilli, seeded and diced
2 tbsp chilli powder
1/4 cup flour
4 cups milk
1 cup double cream
2 tbsp salt 

In large pot, sweat vegetables in melted butter for 5 mins.  Add chilli powder and flour and stir for another minute.  Add milk and cream and simmer for 5 mins.  Season with salt (remember to do this) and serve.



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2 Responses to Pacifica Blue Plates

  1. H says:

    You have inspired me to make soup tonight!
    Great that Cadel was so well celebrated! Worth all our late nights, eh?

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