Chorizo Chowder

1. 1

   Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden.

2. 2

   Add the leek and cayenne and cook for a further 1 minute.

3. 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. 4

   Using a potato masher, roughly mash the potatoes into the soup.

5. 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. 6

   Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley.

7. 7

   Serve with lots of crusty bread for mopping up.

* Per serving · 4 servings · Values may vary.

No additional tips available.