Yabbie chowder

• serves

  4

• cook

  1 hour

Ingredients

1 kg yabbie meat

3 rashers of bacon

1 onion finely diced

1 clove garlic chopped

4 potatoes peeled and chopped in 1 cm cubes

4 spring onions

2 litre milk

200g butter

150g plain flour

salt & pepper

Instructions

Melt 50g of butter in a thick-based pot then add onion, garlic, bacon and

potato.

Saute without colour for about 10 minutes then add yabbies and milk.

Melt remaining butter in a pan then add plain flour to make a roux.

When milk is nearly boiling (do not boil) add ½ roux to thicken. If more is needed add a little at a time.

Simmer for about 10 minutes add chopped spring onion, salt and pepper to

taste then serve with crusty bread.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.