Steam Whistle Chowder

This recipe was submitted by Michelle Krasovec, from Liaison College.

Directions:

Bring a medium pot of salted water to a boil. Add whole mini potatoes and cook until slightly tender (about 15min). Drain and quarter.

Meanwhile in a pot, heat the butter, and slowly sweat carrots, celery, shallot, garlic and thyme, until tender. Add flour to make a roux, stir for a few minutes to cook out the flour-y taste. Slowly add chicken stock to form veloute. Simmer for a few minutes and then add beer and potatoes. Continue to simmer until all vegetables are tender (10-15 min). Finish by stirring in cream, with salt and pepper to taste.

Ingredients

2 tbsp (30ml) butter
3 mini carrots, diced small
1/2 stalk of celery, diced small
1 small shallot, diced small
1 small clove of garlic, finely chopped
2 thyme sprigs, leaves picked
3 tbsp (45ml) flour
1.5 cups (375 ml) Low sodium chicken broth
1/2 cup (125 ml) Steam Whistle Pilsner
5 mini potatoes, quartered
1/2 cup (125ml) 10% cream
Salt and pepper, to taste