200g Pancetta, diced
200g Carrot, diced
100g Onion, diced
100g Yellow pepper, diced
100g Red pepper, diced
100g Celery, diced
100g Potato, diced
2 Garlic cloves
500g Vegetable nage/stock
500g Chicken stock
200g Double cream
50g Butter
Vegetable Chowder recipe method
- All the vegetables diced into 1cm x 1cm
- Colour the pancetta in oil and then remove when crisp.
- In the same pan sweat the vegetables, excluding peppers and potatoes.
- After 4 minutes, add the pepper and potato and sweat for another 4minutes.
- Add the stock and reduce by half.
- Add the butter and cream, and reduce to consistency.
- Finish with finely chopped chives on service.
Original recipe from a 1 Michelin star kitchen