Jul 13 2026
Restaurants›Belmont Hall & Restaurant›Quart - Chowders & Chili Recipe

Quart - Chowders & Chili Recipe

Inspired by Belmont Hall & Restaurant
Time1h
Serves6

Make Quart - Chowders & Chili Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chowder Ingredients

Chili Ingredients

Method

Chowder Directions

  1. 1

    Sauté the Vegetables

    In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened.

  2. 2

    Add Potatoes and Corn

    Stir in the diced potatoes and corn. Cook for another 3-4 minutes.

  3. 3

    Add Broth and Seasonings

    Pour in the chicken or vegetable broth, and add salt, black pepper, thyme, and bay leaf. Bring to a boil.

  4. 4

    Simmer and Add Cream

    Reduce heat and let it simmer for 15-20 minutes until the potatoes are tender. Stir in the heavy cream and let it heat through.

  5. 5

    Garnish and Serve

    Remove the bay leaf and serve hot, garnished with fresh parsley.

Chili Directions

  1. 6

    Brown the Meat

    In a large pot, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, about 5-7 minutes. Drain excess fat.

  2. 7

    Sauté the Aromatics

    Add the diced onion, minced garlic, and bell peppers to the pot. Cook until the vegetables are softened, about 5 minutes.

  3. 8

    Add Tomatoes and Beans

    Stir in the canned diced tomatoes and kidney beans. Mix well.

  4. 9

    Season the Chili

    Add chili powder, cumin, salt, and black pepper. Stir well to combine.

  5. 10

    Simmer the Chili

    Bring to a boil, then reduce heat and let it simmer for about 20-30 minutes, stirring occasionally.

  6. 11

    Garnish and Serve

    Serve hot, garnished with fresh cilantro.

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