Cloudy with a Chance of Meatballs Chowder

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The Saratoga Olive Oil Co. chowder recipe for Chowderfest 2019! Meatballs, like the weather, are not always predictable. Saratoga Olive Co. forecasts a cloudy blend of grass-fed beef and lean pork with occasional splashes of Neapolitan Herb Balsamic Vinegarand Herbes de Provence Olive Oil. To finish, a sprinkle of French Citrus Fennel Sea Salt rounds out the amazing flavors. We predict an herbaceous chowder with a chance of occasional flavor overload! (Fellow chowderheads – meat ball recipe NOT included.)
Dish Type:

Meat and Seafood, Nut Free, Soup

Season:

All Year, Fall, Winter

Prep Time:

1 hour 30-45 minutes

Serves:

6-8

Ingredients

  • 2 cups cut young Potatoes (skin on)
  • 8 cups premium Chicken Stock
  • ¼ cup (4 Tbsp) SOOC Herbes de Provence Olive Oil
  • 2 cups cut Shallots
  • 1½ cups cut Fennel
  • ½ cup Flour
  • 6-8 cups sliced Mushrooms
  • 2 Tbsp SOOC Neapolitan Herb Balsamic Vinegar
  • ½ tsp SOOC French Citrus Fennel Sea Salt (or more to taste)
  • ½ tsp ground white Pepper
  • 1 tsp dried Thyme
  • 1 cup Heavy Cream

Products used: French Citrus Fennel Sea Salt , Herbes de Provence Olive Oil , Neapolitan Herb Balsamic

Instructions

  • In a large soup pot, cook the diced potatoes in the chicken stock until tender.
  • Strain the potatoes from the stock, and reserve both the potatoes and the stock.
  • Put SOOC Herbes de Provence Olive Oil in the pot, add the onions, diced fennel, and cook until onions are translucent.
  • Add the mushrooms and sauté, add SOOC Neapolitan Herb Balsamic Vinegar.
  • Add the flour and cook, stirring constantly, until the flour turns golden.
  • Add the reserved chicken stock, a little at a time, whisking until the mixture is smooth.
  • Stir in the SOOC French Citrus Fennel Sea Salt, pepper, and thyme, and let the chowder simmer for 45 minutes.
  • Add the potatoes, cream, and bring the chowder back to a simmer.
  • Ladle the chowder over meatball, finish with spoon of Tornado Vinaigrette (see instructions below).
  • Finish with a light sprinkle of SOOC French Citrus Fennel Salt.
  • Cover and refrigerate any leftover chowder for up to 3 days.
  • (Optional) Neapolitan Herbes de Provence Tornado Vinaigrette:
  • Mix a ¼ cup each of Herbes de Provence Olive Oil and Neapolitan Herb Balsamic Vinegar. Add 1.5 tsp of Tuscan Herb Seasoning, 1 Tbsp of parmesan cheese, and French Citrus Fennel Salt to taste. Shake vigorously until emulsified.