Name: Warming vegetable and bacon chowder recipe
Yield: Serves 4-6, freezes well
Ingredients: 2 Leeks, sliced diagonally into 2cm rings; 200g Smoked bacon lardons; 25g Butter; 2 Garlic cloves, chopped; 2 Potatoes, large, peeled and chopped into 1cm cubes; 2 Carrots, peeled and diced; 150g Sweetcorn kernels tinned or frozen; A few fresh sprigs of thyme; 500ml Milk; 500ml Vegetable stock; 500ml Vegetable stock; 100ml Double cream; A generous handful flatleaf parsley; Salt and freshly ground black pepper

Ingredients

2 Leeks, sliced diagonally into 2cm rings
200g Smoked bacon lardons
25g Butter
2 Garlic cloves, chopped
2 Potatoes, large, peeled and chopped into 1cm cubes
2 Carrots, peeled and diced
150g Sweetcorn kernels tinned or frozen
A few fresh sprigs of thyme
500ml Milk
500ml Vegetable stock
500ml Vegetable stock
100ml Double cream
A generous handful flatleaf parsley
Salt and freshly ground black pepper

Method

STEP 1
Melt the butter over a low heat and sweat the leeks, with the lardons for about 10 minutes until it is slightly softened.
Vegetable and bacon chowder soup recipe (Recipe by: Jason Ingram)
STEP 2
Add the garlic and cook for a further minute before adding the potato, carrot and sweetcorn, stirring well to mix.
STEP 3
Stir through the thyme and pour in the milk, stock and wine, before seasoning with a little salt and plenty of freshly
ground black pepper.
STEP 4
Bring the mix up to the boil, lower the heat a little and simmer steadily for about 20-30 minutes until the vegetables are soft and tender. Towards the end of cooking, I like to use a potato masher to lightly break up some of the vegetables a little and thicken the soup slightly. Turn off the heat and stir through the cream and the parsley.
STEP 5
Pour into food flasks while piping hot, or chill ready for reheating on your walk.