Description
Liver & Lard Chowder is a rich and hearty dish that combines the robust flavors of beef liver with a creamy broth, making it a delightful meal for those who enjoy unique culinary experiences.
Ingredients
Scale
- 2 tablespoons lard
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound beef liver, cleaned and cut into small cubes
- 4 cups beef broth
- 2 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the lard over medium heat until melted. Add the diced onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cubed beef liver to the pot and cook for about 3-4 minutes, stirring occasionally, until the liver is browned on all sides.
- Pour in the beef broth and bring to a simmer. Add the diced potatoes, carrots, celery, thyme, salt, and black pepper. Stir to combine.
- Cover the pot and let the chowder simmer for 20-25 minutes, or until the vegetables are tender.
- Reduce the heat to low and stir in the heavy cream. Allow the chowder to heat through for another 5 minutes, but do not let it boil.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a thicker chowder, blend a portion of the soup and stir it back in.
- Add your favorite herbs like rosemary or dill for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg
Keywords: Liver & Lard Chowder, hearty soup, beef liver recipe