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Leftovers make this delicious chowder fast and easy to prepare.

1 tbsp butter
1 medium onion, finely chopped
1 clove garlic, minced
2-3 cups leftover mashed PEI potatoes
1 cup fish or vegetable stock
2 cups milk
2 cups leftover vegetables such as broccoli, cauliflower, peas or carrots
1 cup Cheddar cheese, grated
few drops of Tabasco Sauce
1 cup PEI mussels, cooked salt and pepper to taste

In a heavy saucepan melt butter, sauté onion and garlic for 2-3 minutes. Add the mashed potatoes, stock and milk. Stir and simmer 5-8 minutes. Stir in vegetables, cheese and Tabasco sauce. Add mussels. Season with salt and pepper to taste. Stir gently until cheese is melted and chowder is hot. Makes 6 servings.