POTATO & BACON CHOWDER WITH CHORIZO, ROSEMARY & CHILLI OIL

SAMANTHA DINSDALE

Serves

6-8

Preparation

20 min

Cook

35-45 min

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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