Smoked Bacon, Leek and Butter Bean Chowder
A hearty, filling chowder that is perfect for a main meal and nutritious too!
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.
Notes
Note 1. I find that I use 20 - 25 extra grams of butter [ slightly over 1 tablespoon]
Note 2. I slice from the bacon slab bought from the butcher [ Slab bacon is a substantial cut of pork belly which is usually cured and may also be smoked and is available from the butcher ]
Note 3. Optional to use extra butter, obviously.