Peaches and Cream Chowder Recipe

Ingredients

1/4 cup all-purpose flour

1/8 teaspoon salt

1/2 teaspoon lemon juice

1 1/2 teaspoons milk

1/2 cup butter, melted

3 green onions, sliced into rounds

1 teaspoon vanilla extract

1/2 cup chopped pecans

Directions

In a medium bowl, mix the flour, salt, lemon juice, milk, and butter until just blended. Stir in sliced green onions and vanilla. Pour the mixture into a large pot and stir until strained. Cover, and heat over low heat, for 10 minutes.

Remove from heat. Stir in pecans and mix until smooth. Pour into a serving dish and chill overnight.

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Comments

Mully writes:

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This was a big hit in our house. I made a few changes. I used a hand blender instead of a food processor, because I didn't have an immersion blender, and I didn't have the butter and sugar to do the whipped cream and jello filling, so I added a dash of salt and pepper. Also, we don't have whipped cream, so instead I used powdered milk and still had good results. The blue cheese-chive butter also works great. My husband didn't really care for the strawberries, so instead of powdered milk I added powdered sugar and vanilla. And finally, I didn't add the eggs, but I'm sure that would have added another layer of complexity, and probably wouldn't have made it through the evening. Actually, if I made it again, I would have to bake it a dozen more times to get the right consistency, because the blue cheese-chive butter

bmwhaalan writes:

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Very creamy and tastes great. If I was making it now, I'd change a few things: 1. Season the butter with salt and pepper (I use a little granulated garlic salt) 2. Season the flour (like with all my bread recipes) 3. Season the parmesan with salt and pepper (I parme directly into small muffins) 4. Season the yeast with salt and pepper (like with all my bread recipes) 5. Season the oil with garlic and lemon juice to taste. Let it sit over night in the fridge and it developed a wonderful, silky texture. The flour was actually quite bland, so I refined it with garlic and lemon juice, then added it to the flour/pan and kneaded it into a ball, about 1/4 inch deep. I sprayed some Pam on a piece of aluminum foil (because I didn't have the dough) and

Sarah Ja writes:

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I used a chowder recipe I already made, and it was delicious. I was going to make another one, but my 10 yo tasted so good, I didn't. Sorry about that. I thought 8 tbsp was plenty. I made a simple double batch, and added a good pinch of salt and pepper. My only negative comment is that 1/4 cup of the whole grain mustard (I always use 2 cups of the best quality mustard, plus a couple tablespoons more) seems really and really out of place here. It's like the dish is missing something. I tried substituting 1/4 cup of chopped green onions for the golden onion, and it worked fine, but it was too greasy. Next time, I'd like to try 1/4 c chopped green onions, or at least try to, so I won't make this again. The recipe is delicious, and so easy to prepare