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
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 chowder featuring flank steak.

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

Prep all ingredients: chop bell pepper, yellow onion, jalapeno and measure out the cheddar cheese.

Season the flank steak with salt and pepper, then simmer over medium-high heat until well browned, about 9 minutes.

Add bell pepper, yellow onion, jalapeno to the pan and cook until softened, 4 minutes.

Stir in cheddar cheese, black pepper, brown sugar and cook for another 2 minutes until fragrant.

Meanwhile, prepare the cornbread according to package instructions and set aside.

Combine everything in the pan, reduce heat, and let simmer for 17 minutes so the flavors meld.

Taste and adjust seasoning with extra salt, pepper, or a squeeze of citrus if needed.

Serve hot, over cornbread, garnished with fresh herbs.