Creole Chilli Peanut Chowder

Creole Chilli Peanut Chowder

Creole Chilli Peanut Chowder


  • 50 grams butter
  • 1 large onion chopped finely
  • 2 tablespoons flour
  • 4 cups chicken stock
  • 1 cup finely sliced celery
  • 1 cup creamy peanut butter
  • 1 cup cream
  • 2 tablespoons sweet chilli sauce (or other type of chilli sauce to taste)
  • juice and grated rind of 1 juicy lemon
  • Salt and freshly ground black pepper
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup chopped parsley

Melt butter in a large saucepan over medium heat – add onion and cook until softened. Stir in flour and cook 2 minutes stirring constantly – slowly add stock stirring until smooth.

Add celery, peanut butter, cream, sweet chilli sauce, the lemon juice and grated rind. Reduce heat – cover and simmer gently for 10-15 minutes.

Season with salt and freshly ground black pepper and pour into 4 soup plates. Spoon a swirl of sour cream into each serving and sprinkle with chopped roast peanuts and parsley. **Special Instructions:** A lovely creamy combination that really packs some great flavour.

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