1 medium onion, skinned and finely chopped
8 oz (225 g) streaky bacon, diced
2 tbsp (25 g) 1 oz butter
8 oz (225 g) potatoes, peeled and cut into 1 cm (1/2 lnch) cubes
2 level tbsp plain flour (All purpose)
1 pint (600 ml) chicken stock
568 ml (1 pint) milk
salt and freshly ground pepper
1 lb (450 g) fresh peas, shelled (enough to yield 8 oz (225 g) peas)
2 oz (50 g) Cheddar cheese, grated
snipped fresh chives and fresh single cream to garnish
8 oz (225 g) streaky bacon, diced
2 tbsp (25 g) 1 oz butter
8 oz (225 g) potatoes, peeled and cut into 1 cm (1/2 lnch) cubes
2 level tbsp plain flour (All purpose)
1 pint (600 ml) chicken stock
568 ml (1 pint) milk
salt and freshly ground pepper
1 lb (450 g) fresh peas, shelled (enough to yield 8 oz (225 g) peas)
2 oz (50 g) Cheddar cheese, grated
snipped fresh chives and fresh single cream to garnish
method
1. In a large saucepan fry the onion and bacon together in the hot butter until golden. Stir in the potato and continue cooking for 2 minutes.
2. Add the flour to the pan, stirring, cook for 1 minute and gradually stir in the stock and milk. Season well. Bring to the boil, cover and simmer for 15 - 20 minutes until the potato is tender.
3. Add the peas, bring back to the boil and continue simmering, covered, for another 10 - 15 minutes until the peas are cooked.
4. Serve chowder sprinkled with grated cheese, snipped chives and a swirl of fresh cream. Accompany with buttered oat cakes or brown baps.
2. Add the flour to the pan, stirring, cook for 1 minute and gradually stir in the stock and milk. Season well. Bring to the boil, cover and simmer for 15 - 20 minutes until the potato is tender.
3. Add the peas, bring back to the boil and continue simmering, covered, for another 10 - 15 minutes until the peas are cooked.
4. Serve chowder sprinkled with grated cheese, snipped chives and a swirl of fresh cream. Accompany with buttered oat cakes or brown baps.
serving amount
serves 4
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