Chowder With Potatoes
Underground
Don't worry if you don't finish it all! Chowder tastes even better when you reheat if after a night in the fridge.
People: 1
35 min

Ingredients

25 grams
Almonds
0.75 tbsp
Butter
30 ml
Milk
0.5
Onion
90 grams
Potatoes
20 ml
Sour Cream
200 ml
Stock

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Prep

  1. Peel and cut your potatoes so that they all have a similar size and shape.
  2. Finely chop your onion.

Heating Steps

  1. Heat butter in a pot and add onion, and fry at lower temperature for several minutes.
  2. Heat butter in a pot, add Potatoes and fry for 15 minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add Milk and sour cream and mix.
  2. Add Almonds on top.