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.

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

Spanish Members

Spanish

Weeknight-friendly Chicken Thigh Bisque with the piquillo pepper we come back to again and...

45 min · Medium

Spanish

This Spanish Bisque leans on sherry and almond to do the heavy lifting. We roast the Halloumi...

40 min · Easy

Spanish

This Spanish Soup leans on piquillo pepper to do the heavy lifting. We bake the Lamb for real...

1 hr 35 min · Medium

Spanish

This Spanish Crumble leans on tomato and olive oil to do the heavy lifting. We bake the Paneer...

1 hr 45 min · Medium