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Tangy Garden Chowder with Cornbread
A tangy American flank steak chowder with bell pepper, yellow onion and jalapeno, finished with cheddar cheese, black pepper and brown sugar, served over cornbread.
Ingredients
Instructions
Season the flank steak and simmer it over medium-high heat until well browned, about 9 minutes.
Add the bell pepper, yellow onion and jalapeno, cooking until softened, about 4 minutes.
Stir in the cheddar cheese, black pepper and brown sugar for 2 minutes.
Prepare the cornbread separately according to package directions.
Let the steak simmer for about 17 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the cornbread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
