This is the third recipe I am working on with samp. I made soup which also happens to be favourite in this series so far.
Like most of my recipes, it is easy and affordable but I actually did not expect to love this soup. It is maize and it is bland, in my head I knew it would work but I just did not know just how well it would work. It is a hearty soup that would work really well on a cold day.
I boiled the samp first. I think if I were to make the soup in the slow cooker I would not boil the samp first or perhaps just soak it first. I don’t have enough of the samp to test the recipe. Here is how I made it:
Samp chowder
Ingredients
- 1 cup samp
- 3 tablespoon butter
- 5 slices turkey bacon cut into 1/4 to 1/2-inch pieces
- 1 medium yellow onion chopped
- 1/4 cup all-purpose flour
- 1 clove garlic minced
- 5 cups water
- 1 lb potatoes cut into 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup evaporated milk
- 1 tablespoon honey
Instructions
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Boil samp in water until tender, put in a bowl.
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Melt butter in a large pot over medium heat. Add the onion and turkey bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
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Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in cooked samp and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
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Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in evaporated milk and honey.
