Hearty Alberta Chowder1 lb (450g) Chorizo, Italian or your favorite fresh pork sausage1tsp (5 ml) vegetable oil 1 onion, chopped 3 cloves garlic, minced 1 celery stalk, diced 1/2 cup (125 ml) chopped green pepper 1/4 cup (60 ml) all purpose flour 2 large potatoes, peeled and diced 3/4 cup (180 ml) diced carrots 1 can (12 fl oz/34 ml) kernel corn, undrained 5 cups (1 1/4 litres) beef broth 1 can (19 oz/540 ml) diced tomatoes 1 tsp (5 ml) Worcestershire sauce 2 bay leaves 1/4 tsp (1 ml) each thyme, salt and pepper Chopped parsley In a large heavy saucepan, sauté pork sausage over medium heat about 11 minutes or until browned; remove from pan; drain; slice thinly and keep warm. Heat oil in pan, add onion, garlic, celery and green pepper; stir and cook 4 minutes or until vegetable are softened. Stir in flour; cook1 minute. Add potatoes, carrots, corn and liquid, broth and tomatoes, 1 cup (250 ml) water, Worcestershire sauce, bay leaves, thyme, salt and pepper; bring to boil; cover and simmer 6 minutes. Sprinkle with parsley. Serve with tossed green salad and crusty rolls. |
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