Smoked bacon, leek and butter bean chowder

  • Portion size: Serves 8
  • Hands-on time 45 min
  • Difficulty: easy
Recipe by: Debbie Major

Crusty bread is essential when tucking in to Debbie Major’s hearty chowder recipe made using Jersey milk, smoked bacon, butter beans and leeks.

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Ingredients

  • 50g butter
  • 350g leeks, thickly sliced
  • 200g British free-range smoked bacon lardons/strips
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 1 litre Jersey, Guernsey or full-cream milk
  • 2 bay leaves
  • 50g plain flour
  • 200ml good quality chicken stock
  • 2 x 400g cans butter beans, drained and rinsed
  • 100ml single or double cream
  • 3 tbsp chopped fresh parsley
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Method

  1. Melt half the butter in a large pan. Add the sliced leeks, stir well to coat with butter and season lightly. Cover and cook gently for 3 minutes until just tender and still bright green. Tip the leeks into a bowl and set aside.
  2. Return the pan to a medium heat, add the bacon lardons and oil, then fry gently until the lardons have released some of their fat. Increase the heat to high and fry a little more briskly until lightly golden. Add the rest of the butter and the onion to the pan, cover and cook over a low heat for 10 minutes until the onion is soft but not browned. Meanwhile, gently heat the milk and bay leaves together in a separate pan.
  3. Stir the flour into the bacon and onions, then cook for 1 minute. Gradually stir in the stock, then stir in the warm milk and bring almost to the boil. Add the butter beans and season to taste, then simmer for 5 minutes.
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  5. Remove and discard the bay leaves, stir in the leeks and cream, then bring back to a simmer. Stir in the parsley and season to taste. Serve in bowls with fresh homemade bread.

Nutrition

  • 325kcals Calories
  • 19.4g (10.4g saturated) Fat
  • 14.3g Protein
  • 20.2g (7.6g sugars) Carbs
  • 6g Fibre
  • 1.1g Salt

Make Ahead

The chowder will keep in a sealed container for up to 48 hours in the fridge or up to a month in the freezer. Defrost, then heat gently to warm through. Sprinkle with fresh parsley to serve.

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Reviews

shirley.hody@gmail.com

Served with Irish wheaten bread, this was delicious. I will omit the beans next time as they do not add anything at all to the dish. If you don’t serve it with bread, I would keep the beans, for texture and sustenance. Maybe have more bread or bacon instead of those beans :p Really lovely dish, so easy to make

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