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
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.