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Chorizo Chowder

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“Make sure you buy whole chorizo sausages and slice them yourself, as the packets of ready sliced chorizo that you can buy are too thin for this soup.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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