Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 180°C.

Washing Instruction

Wash your hands, corn on the cob, potatoes, red peppers and celery well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

Using a stick blender or hand blender works wonders when making this chowder, if you don't have one use a mortar and pestle or chop your solids up until mushy.

Step 1 - Spicy Chowder

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and then add your diced onion, corn kernels, diced potatoes, diced red peppers, diced celery and chopped garlic. Cover with a lid reduce your heat to medium and allow to sweat for 4-5 minutes before adding your smoked paprika, vegetable stock and your water. Bring your mixture to the boil and cook for 15-20 minutes - it's usually done when the potatoes are soft and tender. Remove your pot from the heat then take about 3-4 cups of your broth (equal liquid to solids) and blend in a blender or with a stick blender until completely smooth - See Gino's Tip. Pour the mixture back into the pot, place it back on medium heat, add your cream and farfalle and cook until your chowder has lightly thickened and your farfalle is al dente - tender with a slight bite. Once done taste and season with salt and pepper to taste, sprinkling in your chopped coriander.

Step 2 - Cheesy Rolls

Melt your butter and mix through half of your grated white cheddar. Make an incision along with your Portuguese rolls then fill your rolls with the cheese and butter mixture, season with salt and pepper. Place your rolls on an oven tray and pop into the oven until your rolls are toasted and your cheese is gooey - about 4-5 minutes.

TO SERVE

Divide your chowder amongst your servings along with your cheesy rolls.