Caribbean · Soup

Charred Paneer Chowder

The kind of Caribbean plate you make on repeat. scotch bonnet, a proper char, and a finish of fresh herbs.

4.5 from 2,500 cooks

Prep12 min

Cook12 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Caribbean

This Caribbean Medley leans on brown sugar and rum to do the heavy lifting. We grill the Lamb...

1 hr 5 min · Easy

Caribbean Members

Caribbean

Weeknight-friendly Aubergine Dip with the coconut and thyme we come back to again and again....

35 min · Medium

Caribbean

Weeknight-friendly Cauliflower Bisque with the coconut and thyme we come back to again and...

2 hr 20 min · Advanced

Caribbean Members

Caribbean

A jerk-spiced take on Tofu Hash, built on scotch bonnet and finished the way we like it. Ready...

24 min · Easy