Ingredients
| 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 CHORIZO, ROSEMARY AND CHILLI OIL | |
| SERVES 6-8 / PREPARATION 5 MINUTES / | |
| COOKING 10-12 MINUTES PLUS 1 HOUR INFUSING | |
| 1 chorizo, diced | |
| 2 sprigs rosemary | |
| 2 red chilli, sliced | |
| 3 tablespoons chilli flakes | |
| 250ml canola oil |
Instructions
| 1. | For the chowder, take a big pot, add the oil and place it over a medium heat. |
| 2. | Add the diced bacon and cook until the bacon starts to sizzle. |
| 3. | Add the onions and leek and cook until they are soft. |
| 4. | Add the rosemary and stir to combine. |
| 5. | Add the potatoes, milk, water and a teaspoon of salt to the pot. |
| 6. | Stir well to combine and bring up to a slow boil. |
| 7. | 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. |
| 8. | The chowder is ready when the potatoes are soft and almost falling apart. |
| 9. | Take a potato masher and press it into the chowder a few times to create a bit of texture. |
| 10. | Season the chowder with a bit more salt and a few fresh grinds of black pepper. |
| 11. | To serve, place a lid on the chowder pot and bring back up to a simmer, stirring frequently. |
| 12. | Drizzle with the chilli oil, place on the table with a ladle and let everyone dig in. |
| 13. | FOR THE CHORIZO, ROSEMARY AND CHILLI OIL |
| 14. | Heat the chorizo in a pan on a medium heat. |
| 15. | Stir occasionally to bring out the fats and flavours of the chorizo and give the oil a richer flavour and colour. |
| 16. | Once the chorizo is starting to sizzle, add the rosemary, the chilli and the chilli flakes. |
| 17. | Cook for 1-2 minutes and then cover with the canola oil. |
| 18. | Turn off the heat and leave the oil to infuse for at least an hour. |
| 19. | This oil will keep in the fridge for up to two weeks. The longer it sits, the stronger the flavour. |
Recipes & food styling / Samantha Dinsdale / Photography Nicola Edmonds
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