Partridge, scallop and bacon chowder
Originating from the coastal regions of France and England, chowder is now a staple on most traditional menus across New England. My recipe is made with a flavourful partridge stock, soft potatoes and lashings of cream topped with crispy bacon and luscious, buttery scallops.
Serves 8
Partridge stock
3 whole partridges, oven-ready2 litres water
Chowder
50g butter2 tbsp cold-pressed oil (rapeseed or olive)120g smoked streaky bacon, finely chopped2 medium yellow onions, peeled and finely diced4 cloves garlic, peeled and finely chopped4 sticks celery, finely diced4 tbsp plain flour600g peeled waxy potatoes, medium to small dice1.6 litres partridge stock (see left)400ml double cream2 heaped tbsp chives, finely chopped
Scallop
2 tbsp oil60g smoked streaky bacon, finely chopped16 scallops2 tbsp butter
To serve
1 tbsp chives, finely…
