Chorizo Chowder

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 50 g butter
• 1 small onion, finely chopped
• 4 garlic cloves, chopped
• 500 g floury potatoes, cubed
• 1 leek, thinly sliced
• 1 teaspoon cayenne
• 1 liter vegetable stock
• 250 g chorizo sausages, cut into 1 cm wide slices
• salt & freshly ground black pepper

Recipe

• 1 heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden.
• 2 add the leek and cayenne and cook for a further 1 minute.
• 3 add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup.
• 4 using a potato masher, roughly mash the potatoes into the soup.
• 5 stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup.
• 6 check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley.
• 7 serve with lots of crusty bread for mopping up.