🥞 American

Eggs Chowder

Name: Eggs Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp Butter; 300 ml Heavy Cream; to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 4, diced Potato; 6 Eggs; 100 g Bacon; small handful Fresh Parsley; 1 litre Stock or Broth; 1/2 tsp Smoked Paprika

🥞 American

Gentle simmered eggs in a fragrant broth, finished with fresh herbs — the american answer to "something light tonight". 35 minutes of mostly hands-off cooking.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

Butter1 tbsp
Heavy Cream300 ml
Saltto taste
Onion1, diced
Garlic3 cloves, minced
Potato4, diced
Eggs6
Bacon100 g
Fresh Parsleysmall handful
Stock or Broth1 litre
Smoked Paprika1/2 tsp

Instructions

1
Sweat the onion in the Butter until translucent but not browned, about 5 minutes.
2
Add the garlic and smoked paprika and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggs.
4
Simmer gently until the eggs is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh parsley and a grind of black pepper.

Chef's tip

For deeper flavour, toast the smoked paprika in the oil before adding anything wet.

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Video: Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network · on YouTube