Time to welcome the cosy season with a steaming bowl of goodness!
This recipe comes to us from the 2023 Green Michelin Star winning restaurant championing all things seasonal and sustainable—Apricity in Mayfair. With this steaming bowl of chowder, their team says "Adieu!" to summer salads and welcomes the arrival of luscious, harvest-time dishes like this one. It will pair beautifully with any punchy extra virgin olive oil like our Spanish one or Croatian ones.
Here's the method:
- Grab a sharp knife and remove all the corn kernels from the cob.
- In the first pan, infuse the milk and cream with the bay leaf, thyme and corn cobs on medium heat while you prepare the rest of the veggies.
- In the second pan, melt the butter until foamy and add all the diced vegetables. Sweat them off—without letting them lose their colour!
- After 6-8 minutes, strain the milk and cream into the pan with vegetables. There, add a generous pinch of smoked paprika. Cover and simmer away.
- Once the chowder is thick and rich and the potatoes soft, season with salt and pepper to taste.
- Serve hot with a thick slice of sourdough and a big glug of EVOO!
Ways to make it more your own:
- Those feeling a little adventurous could add some prawns toward the end.
- Frying the vegetables in a spoonful of white miso paste would add some lovely umami flavours.
Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.
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