Potato chowder soup with celery, bacon and a sausage meat croquette.

Creamy Potato Chowder & Sausage Meat Croquette Recipe

Creamy Potato Chowder & Sausage Meat Croquette Recipe

This recipe will show you how to make perfect, creamy potato chowder and wonderful sausage meat croquettes.

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Potato chowder soup with celery, bacon and a sausage meat croquette.
Potato chowder soup with celery, bacon and a sausage meat croquette.

Introduction

I was recently exposed to a proper, homemade seafood chowder for the very first time. I work at a restaurant. The head chef created on a new dish and he wanted us all to give it a try. It was rich, creamy and filled with a wonderful depth of seafood flavour. Atop the chowder was a garnish of clams and caviar, centred around a smoked haddock croquette. In that croquette, the smokiness of the haddock, the freshness of lemon and the herbal scent of dill.

All of the elements in that dish worked harmoniously to create very close to a perfect whole. The chowder brought creaminess and mouthfeel. The clams brought saltiness and the croquette zing. The whole dish screamed of the sea. Ever since, I’ve found myself endlessly trying to re-create that same, wonderful harmony. I have done so by applying similar techniques to other well known combinations of ingredients.

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About this recipe

This particular recipe takes all of those principles and applies them to another very famous combination. Ham and potato. This recipe delivers the ham element in the form of a crispy, crunchy sausage meat croquette and the potato element in the form of a deeply satisfying chowder. It all comes together to provide something a little more unorthodox, but something that has very much the same effect.

This recipe seeks first and foremost to show you how to make a simple potato chowder and how to make croquettes. And it really is very simple. The whole dish is essentially just soup and a dumpling. The main thing that sets it apart is that each individual element is treated with love and care. The result is a dish with a solid backbone of creamy potato flavour, but one that also holds a little spice, a little smoke and a carefully balanced tartness to balance it all out.


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Potato chowder soup with celery, bacon and a sausage meat croquette.

Creamy Potato Chowder & Sausagemeat Croquette Recipe

This recipe will show you how to make perfect, creamy potato chowder and wonderful sausage meat croquettes.
Servings 2

Ingredients
  

For the Croquettes

  • 2 Sausages
  • Thyme
  • Salt
  • 2 Cloves Garlic
  • Black Pepper
  • Smoked Paprika
  • 100 g Flour
  • Egg
  • 1/2 Cup Breadcrumbs

For the Chowder

  • 1 Large Potato
  • 4 Rashers Bacon
  • Peashoots
  • 4 Cloves
  • Garlic
  • 1 Onion
  • 200 ml Cream
  • Cooking Oil
  • Olive Oil
  • Salt
  • Black Pepper
  • Smoked Paprika
  • Thyme
  • Turnips
  • Stock

Instructions
 

For the Croquettes

  • Fill a small bowl with flour, another with beaten egg and another with the breadcrumbs. Season the flour liberally with salt.
  • Strip the sausages of their casings and mix them well with the black pepper, paprika and the leaves of a handful of thyme, then crush in the garlic and combine.
  • Split the meat into three and roll each part into a ball.
  • Roll each ball first in the flour, then the egg, then the breadcrumbs.
  • Finally, place them into a fryer for about 4 – 6 minutes on 150c.
  • Set aside and quickly flash back to heat when you’re ready to plate.

For the Chowder

  • First off, peel the potato and chop into small cubes, then set aside.
  • Peel and chop the turnips into suitably sized pieces, then simmer for 10 minutes or so until tender. Set aside.
  • Chop the bacon into small pieces and fry in a pan on high heat. There should be no need to oil the pan. The rendered bacon fat will suffice.Once the bacon is as crispy as you want it, set it aside.
  • Peel and slice the garlic and fry in the same fat, topping up with oil if necessary. The salt from the bacon should season the garlic for you.
  • Peel and finely dice an onion, then caramelise with two sliced cloves of garlic on a low – medium temperature for 6 – 8 minutes.
  • Add the leaves of a handful of thyme, the pepper and smoked paprika and cook for a couple more minutes.
  • Add the potato back in and submerge everything in stock. Be careful not to drown the mixture. Simmer until very tender, topping up with boiling water if and when you need to.
  • Blend the mixture and add cream until you reach the desired consistency, then stir together. Add the turnips and the other half of the bacon and stir in. Test the seasoning at this stage.
  • Garnish with oil, then with more paprika and black pepper. Drop in the remaining garlic and bacon, then place the croquette in the centre and decorate with peashoots.

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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