Smoked Bacon, Leek and Butter Bean Chowder
I found this Smoked Bacon, Leek and Butter Bean Chowder recipe, torn out of a magazine and placed in one of those clear plastic sleeves in a notebook crammed full of scribbled notes of recipes I can no longer read and loads of scraps torn from numerous magazine, newspapers and books. On the bottom of the torn page was Delicious Magazine. I don’t know the date of publication, but I do know I waited far too long to try this recipe, because it is fabulous, filling, and addictive. We make and eat it all the time, and since the ingredients contain so many Superfoods, like leeks, beans, herbs and dairy, I suspect it will quickly become a favourite in your house too!
Smoked Bacon, Leek and Butter Bean Chowder – What is chowder and how does it differ from soup? According to Collins online dictionary, the definition of chowder is “a thick soup made variously, but usually containing onions, potatoes, and salt pork, sometimes corn, tomatoes, or other vegetables, and often, specifically clams or fish and milk”. And, according to the Merriam-Webster online dictionary, the definition of soup is “a liquid food, especially with meat, fish, or vegetable stock as a base and often containing pieces of solid food”. Okaaay.. and Wikipedia states “Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews”.
I’m not really seeing a huge distinction here, however since Smoked Bacon, Leek and Butter Bean Chowder contains the requisite ingredients from Collins dictionary, this is definitely a chowder in my book. This goes well with a nice chunky bread, Parmesan and Herb Breadsticks, saltine crackers or Soft White Dinner Rolls. This will keep in the fridge, and freezes nicely, though I generally will slice and sweat a portion of the white section on the leek and add it to the warming chowder to “freshen” up the texture.
This chowder is great for lunch or served as a starter and paired with Chicken Wings with Grapefruit Salad . However you serve this chowder, play around with it and make it your own. You’ll be glad you did!
Smoked Bacon, Leek and Butter Bean Chowder
Equipment
- 1 Electronic digital scales
- Medium to Large Saucepan
- Chef knife or Utility knife whatever you are comfortable using to chop vegetables
- Mixing Bowl optional
- Wooden spoons optional
Ingredients
- 50 gram Butter [about 3 1/2 tablespoons] I found I needed a little more than is called for
- 350 gram Leeks, thickly sliced [about 1 1/2 cups]
- 200 gram Free Range smoked bacon strips/lardons [ 8 ounces] [ note 2 ]
- 1 teaspoon Olive Oil
- 1 small onion, chopped I use 3-4 shallots finely minced [135 g OR 1/2 cup]
- 1 litre Full Cream Milk [4 1/4 cups]
- 2 Bay Leaves
- 50 gram Plain flour [3 + a bit tablespoons]
- 200 ml Good quality chicken stock [6 3/4 ounces]
- 2 x 400 gram Cans butter beans, drained and rinsed 225 gram dried [ 1 1/4 cups] [these will double in weight after cooking]
- 100 ml single or double cream [just shy of 1/2 cup] I use single cream
- Salt & White Pepper to taste
- 3 Tablespoon Chopped fresh parsley I use half the parsley and the other half is fresh tarragon
Instructions
- Melt the butter [see note 1] in the saucepan. 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.
- Return the pan to the medium heat add the bacon lardons [note 2] and oil, then fry gently until the bacon has released some of the fat. Increase the heat to high and fry a little more briskly until lightly golden. Add the rest of the butter [note 3] and the onion/shallot to the pan, cover and cook over a low heat for 10 mins until the onion is soft but not browned. Meanwhile, gently heat the milk and bay leaves together in a separate pan.
- 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 beans and season to taste, then simmer for 5 minutes.
- Remove and discard the bay leaves, stir in the leeks and cream, then bring back to the simmer. Stir in the parsley/tarragon and season to taste. Serve in bowls and garnish with extra herbs if desired.
