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Potato, Leek, & Olive Oil Chowder with Olive Oil Baked Crackers / Wilderness Hunters

Potato, Leek, & Olive Oil Chowder with Olive Oil Baked Crackers / Wilderness Hunters
YIELD
  • 2 cups thinly sliced leeks
  • 3 cups yukon gold potatoes, medium diced
  • ⅓ cup Durant Arbequina EVOO
  • 2 tsp fleur de sel sea salt
  • 1.50 tbsp all purpose flour
  • 1 qt half & half
  • 1 bay leaf
  • Tabasco sauce
  • lemon
  • salt to taste

Garnish
  • fresh chives
  • cracked pepper
  • Durant Olio Nuovo Arbequina EVOO
  • olive oil baked oyster crackers (directions below)
  1. Heat olive oil in large pot over low heat. Add leeks, potatoes, and salt. Sweat until just tender.
  2. Lightly stir in flour to form a thin roux. Continue to cook on a low flame for one minute.
  3. Increase heat to medium-low. Slowly stir in half & half until thickened from the roux.
  4. Season with one bay leaf, a couple dashes of Tabasco, squeeze of fresh lemon, and a pinch of salt. Let cook for 30 minutes on the lowest setting.
  5. Add garnishes & a healthy drizzle of Arbequina Olio Nuovo Olive Oil. Enjoy!
  6. PAIR WITH: Durant Vineyards 2020 Lark Chardonnay
  7. OLIVE OIL BAKED CRACKERS: Amply drizzle your favorite Durant Olive Oil over a sheet tray of oyster crackers and back at 350 degrees until lightly golden.
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Potato, Leek, & Olive Oil Chowder with Olive Oil Baked Crackers / Wilderness Hunters

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