Tangy Garden Chowder with Cornbread

Name: Tangy Garden Chowder with Cornbread
Prep time: 28 min
Cook time: 57 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb flank steak; 200g bell pepper; 200g yellow onion; 1/2 cup jalapeno; 2 cups cornbread; 1 tsp cheddar cheese; 1 tbsp black pepper; to taste brown sugar; 3 tbsp olive oil; to taste salt and black pepper

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.

Total time

85 min

Prep

28 min

Cook

57 min

Difficulty

easy

Cuisine

American

Ingredients

1.5 lbflank steak

200gbell pepper

200gyellow onion

1/2 cupjalapeno

2 cupscornbread

1 tspcheddar cheese

1 tbspblack pepper

to tastebrown sugar

3 tbspolive oil

to tastesalt and black pepper

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.

Calories

778

Protein

54.9g

Fat

35.1g

Carbs

58.1g

Fiber

5.6g

Sodium

703mg

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