Potato & bacon chowder with chorizo, rosemary & chilli oil
BRINGING EVERYONE TOGETHER over food is so important and the dishes here are perfect to make when the cold weather has us clustering together around the table. The chowder is hands-down satisfying in every respect (and a mugful sipped while you’re curled on the sofa is just as good as sharing it with others). Then, can you resist the joys of a sausage roll with the sophistication level amped up? To finish, a big warm cake that’s still sizzling, soft on the inside, crispy and brown on the outside, piled up with sweet apple and big deep scoops of mousse dolloped on with Nana’s giant dessert spoon. Come on in and eat up.
SERVES 6-8 / PREPARATION 20 MINUTES / COOKING 35-45 MINUTES
1 tablespoon canola oil
100g smoked bacon, diced
3 brown onions, sliced
1 leek, washed and sliced
3 sprigs rosemary, chopped
2 large Agria potatoes, cut into 2cm pieces 3 cups milk
1 cup water
1 teaspoon table salt chorizo, rosemary and chilli oil, to serve
For the chowder, take a big pot, add the oil and place it over a medium heat. Add the diced bacon and cook until the bacon starts to sizzle. Add the onions and leek and cook until they are soft. Add the rosemary and stir to combine. Add the potatoes, milk, water and a teaspoon of salt to the pot. Stir well to combine and bring up to a slow boil. Once the chowder has reached a boil, turn the heat all the way down to a low simmer and leave to tick away for 35-45 minutes. Keep stirring throughout the cooking time as it has a tendency to stick to the bottom of the pan. The chowder is ready when the potatoes are soft and almost falling apart. Take a potato masher and press it into the chowder a few times to create a bit of texture. Season the chowder with a bit more salt and a few fresh grinds of black pepper. To serve, place a lid on the chowder pot and bring back up to a simmer, stirring frequently. Drizzle with the chilli oil, place on the table with a ladle and let everyone dig in.
SAMANTHA DINSDALE’S WINTER RECIPES WILL BRING EVERYONE TO THE TABLE, WITHOUT A DOUBT.