Smoky Creamy Radish Chowder (with BlixSam Smoke Craft)

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 4–6 rashers streaky bacon, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1½ tbsp BlixSam Smoke Craft
• 1 tsp BlixSam Garlic Melt
• 300 g radishes, trimmed and sliced
• 300 g potatoes, peeled and diced
• 1 cup sweetcorn kernels
• 250 g smoked chicken, shredded
• 1 litre chicken stock
• 250 ml fresh cream
• 150 g mature cheddar cheese, grated
• 1 tsp fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Method

1. Heat the butter and olive oil in a large soup pot over medium heat. Fry the chopped bacon until crispy. Remove half for garnishing, leaving the rest and the bacon fat in the pot.
2. Add the onion and cook until soft and translucent. Stir in the garlic and cook for 1 minute.
3. Add the BlixSam Smoke Craft and BlixSam Garlic Melt, allowing the spices to bloom in the butter and bacon fat for maximum flavour.
4. Stir in the sliced radishes, potatoes and sweetcorn. Cook for 4–5 minutes, stirring occasionally.
5. Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for 20–25 minutes until the potatoes and radishes are tender.
6. Lightly mash some of the potatoes and radishes with a potato masher, leaving plenty of chunky pieces to create a thick, rustic chowder.
7. Stir in the shredded smoked chicken, fresh cream and grated cheddar cheese. Simmer gently for 5 minutes until the cheese has melted and the chowder is rich, creamy and smooth.
8. Stir in the lemon juice and season with salt and freshly ground black pepper to taste.
9. Ladle into bowls and garnish with the reserved crispy bacon, chopped parsley and an extra light sprinkle of BlixSam Smoke Craft.

Serving Suggestion