A spicy winter warming Chorizo Chowder that can be eaten as a starter or with chunks of fire warmed bread as a heart warming winter meal.

Recipe:

A great meal on its own or a delicious starter for those cold winter days. This Cajun Chorizo Soup can be eaten in smaller portions as an entrée or as a bigger portion with chunks of bread ripped apart, and shared after warming up on the campfire. This soup is made delicious by the chunks of chorizo and the spices warm you to the core. Make the soup before you travel and keep it in an airtight container for reheating at the campsite, or decant in to a thermos flask whilst it’s still hot, or make on site if you have the time and patience. It only takes around 30 minutes to cook but if you prepare it in advance it even makes a great easy option for festival food, simply reheat it on your stove when you want it.

Serves 4

Ingredients:
Olive oil
1 onion – finely chopped
3 garlic cloves
400g potatoes – peeled and cubed
1 large leek – thinly sliced
1 teaspoon cayenne pepper
½ teaspoon Cajun spices
1 litre of vegetable stock
200g chorizo sausage cut into cubes
1 red pepper very thinly sliced
Crusty bread and butter
Sea salt and black pepper

Method:
1)Heat the oil in a pan large enough to contain the soup.
2)Cook the onion, and garlic for 5 minutes until golden.
3)Add the potatoes and brown off for a minute or two
4)Add the leek and spices and cook for a further five minutes
5)Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are soft.
6)In the meantime, add the chorizo to a separate pan with a little oil and fry until starting to brown.
7)Once its browned add the peppers until they soften.
8)When the potatoes are soft, using a potato masher or a fork, break up the potatoes in to the soup. Unless you prefer to have the potatoes left whole.
9)Add the chorizo, red pepper, and any oil in the pan in to the soup and cook for a further 5 minutes until the soup takes on the colour of the fried chorizo.
10)Check the seasoning.
11)Serve with an extra helping of black pepper on the top.

Delicious…. Mmmmmmmm ‘please sir can I have some more’