Spanish · Soup

Halloumi Chowder in sherry and almond

This Spanish Chowder leans on sherry and almond to do the heavy lifting. We slow-cook the Halloumi for real depth, then bring it together in one pan.

4.6 from 2,381 cooks

Prep25 min

Cook50 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the halloumi 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.

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