chowderThis is a recipe that I learnt of recently whilst visiting Stowe, a ski area of Vermont, and this dish will certainly warm you up after a day on the slopes.

Ingredients

  • 2 pints of chicken stock
  • 1 pint of cider or apple juice
  • 340 g potatoes
  • 2 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 tsp smoked paprika
  • 1 chorizo, sliced
  • 1 tsp majoram
  • 1 tsp salt
  • black pepper to taste
  • 100 ml double cream
  • 1 kg of potatoes

Method

Simmer peeled potatoes and chicken stock together with the cider until chicken is tender. Puree in blender.

Slow roast sausage, chill, then blend in food processor, not too fine. Add sausage to soup mixture.

Sweat onion in veg oil until tranlucent. Add paprika and and stir for a further 3 minutes. Add to soup mixture.

Add cream to soup mixture.

Simmer 1kg of diced potato in salted water until tender. Drain and rinse and add to soup mixture.

Serve with crusty bread.

Serves 4 – 6 people

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