30 mins
cooking
Intermediate
4
Servings
Our method
- Heat the butter in a large saucepan and fry the onion and bacon together in the butter until lightly golden, then add the potato and continue to cook over a low heat, stirring constantly for 2 minutes.
- Add the flour and cook for 1 minute, then gradually, stir in the stock and milk and season well with sea salt and black pepper. Bring to the boil, cover and gently simmer for 15 minutes, until the potato is just tender.
- Meanwhile to make the croutons, in a shallow frying pan, heat the rapeseed oil, add the bread croutons and toss in the oil, season well with sea salt and black pepper and toast in the pan, until golden and crisp. Remove from the heat, cool slightly and sprinkle with the grated cheese.
- Add to the chowder the peas, bring back to the boil and simmer for another 3-4 minutes, until the peas are cooked (cook according to pack cooking instructions). Adjust seasoning if necessary and stir in the cream and chives.
Tip!
- To serve the chowder, place in bowls, serve with the croutons on top and a blob of pesto.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
25
g
butter
1
medium onion, peeled and finely chopped
150
g
of streaky bacon, diced
1
medium potato, peeled and diced
2
level tbsp plain flour
500
ml
chicken stock
500
ml
milk
350
g
frozen peas
1
tablespoon
double cream
1
tablespoon
of snipped chives to garnish (optional)
2
tablespoons
rapeseed oil
2
thick slices of bread cut into croutons
50
g
cheddar cheese, grated
black pepper
Sea salt
1
tablespoon
of green pesto (optional)
