Irish potato, bacon and leek chowder
A thick, buttery potato chowder with smoky bacon and a splash of cream, made for small appetites that still want a proper bowl.
- Time50 min
- LevelEasy
- Costabout £1.30 a head
Ingredients
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Method
- 1
Melt the butter with the oil in a large pan over a medium heat. Fry the bacon for 5 minutes until it is golden and the fat has run.
5 min - 2
Add the leeks and cook gently for 6 minutes until soft and sweet.
6 min - 3
Tip in the potatoes and stock. Bring to the boil, then simmer for 15 minutes until the potatoes are tender.
15 min - 4
Mash about a third of the potatoes against the side of the pan with a spoon to thicken the soup.
- 5
Mix the cornflour with a little of the milk, then stir it in with the rest of the milk. Simmer for 5 minutes until glossy.
5 min - 6
Stir in the cream and warm through without boiling. Season with black pepper and scatter over the chives before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.