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.
serving amount
serves 4
rate this recipe
5.0
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