Prairie Chowder Recipe

Inspired by Jump Restaurant

Time45m

Serves4

smoked sturgeon and caviar, Taber corn, wild boar bacon

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Ingredients

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Chowder Base

7.05 oz (200 grams) smoked sturgeon

1 cup Taber corn (fresh or frozen)

5.29 oz (150 grams) wild boar bacon

1 medium Onion, diced

2 cloves Garlic, minced

2 medium potatoes, diced

4 cups Vegetable broth

1 cup Heavy cream

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs fresh dill, chopped

Garnish

1 3/4 oz (50 grams) caviar

2 tbs chives, chopped

Method

Preparation

Cook the Bacon

In a large pot, cook the wild boar bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

Sauté Vegetables

Add diced onion and minced garlic to the pot and sauté until the onion is translucent.

Add Potatoes and Corn

Stir in the diced potatoes and Taber corn, cooking for another 5 minutes.

Add Broth

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Blend and Season

Use an immersion blender to blend the chowder until smooth. Stir in the heavy cream, smoked sturgeon, salt, black pepper, and fresh dill. Heat through for another 5 minutes.

Serving

Plate the Chowder

Serve the chowder hot, garnished with crispy bacon, a dollop of caviar, and chopped chives on top.