Warming vegetable and bacon chowder recipe

Check out this healthy, filling vegetable and bacon chowder recipe. Warming and delicious - perfect for a healthy lunch

Serves 4-6, freezes well
Published: January 15, 2022 at 1:59 pm

This soup is packed full of healthy, filling vegetables that will fuel your winter walk – but it also tastes rather luxurious thanks to a dash of cream added at the end.

Keep it vegetarian by omitting the bacon lardons and perhaps adding a teaspoon of smoked paprika in their place.

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

    Add the garlic and cook for a further minute before adding the potato, carrot and sweetcorn, stirring well to mix.

  • Step 2

    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 3

    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 4

    Pour into food flasks while piping hot, or chill ready for reheating on your walk.

Recipe by Genevieve Taylor
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