Michael and Rachel's

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Bacon and Butter Bean Chowder

Updated: 04 Feb 2016

Ingredients

  • 200g smoked bacon lardons
  • 1 leek, halved lengthways and finely sliced
  • 1 celery stalk, finely diced
  • 150ml white wine
  • 500ml fresh chicken or vegetable stock
  • 400g can butter beans, drained and rinsed
  • 195g can sweetcorn, drained
  • 3 tbsp double cream
  • a few drops of lemon juice
  • 1/2 tbsp olive oil
  • 1/2 savoy cabbage, shredded

Method

  1. Heat a large saucepan over a medium heat. Add the lardons and fry for ten minutes, until golden; remove with a slotted spoon and set aside.
  2. Sauté the leek and celery in the fat for ten minutes, until softened but the leeks are still vibrant green.
  3. Pour in the wine and bubble for 2-3 minutes to burn off the alcohol, then tip in the stock, butter beans and sweetcorn and warm everything through.
  4. Transfer two thirds to a blender and whizz with the cream until smooth. Tip back into the pan, season with salt, pepper and a little lemon juice, and stir together.
  5. Heat the oil in a large frying pan over a high heat until smoking. Add the cabbage and stir fry until charred in places and season with salt and lemon juice. Serve topped with the lardons and cabbage.