The recipes we test in the kitchen strictly don't have to be taken from cookbooks. In my case, I try to keep the little leaflets they give away for free inside the fold of magazines and in supermarkets. They were after all tried first in reputable 'test kitchens,' and we never know what gems there may be lurking in the corner.
This recipe for Garlic and Cheese Chowder I found in a leaflet for Alaska, a local milk brand, turned out to be superb! It even contained some trivia about chowder: "The word comes from the French word chaudiere ("pot") which comes from the word chaud. which means 'hot.'
Ingredients:
2 tbsp. butter
2/3 cup sliced garlic
1/4 cup flour
5 1/2 cups chicken stock
1/2 cup grated Quickmelt cheese
1 cup Alaska Evaporated Filled Milk
2 tsp. chopped parsley
To make:
Saute garlic in butter. Add in flour and cook for a few seconds. Pour in stock little by little, mixing well to avoid lumos. Bring to a boil and simmer over low heat for 3 minutes. Blend in cheese, milk and parsley and cook for another minute.
Serves 5.
