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Packed with veggies, this chowder is creamy and comforting.
30ml oil
100g leeks, sliced
1 large onion, diced
3 cloves garlic, diced
250g bacon rashers, fat and rind removed, chopped
250g mushrooms, sliced
250g potatoes, peeled and diced
3 cups vegetable stock
3 cups milk
Freshly ground black pepper to taste
30ml oil
100g leeks, sliced
1 large onion, diced
3 cloves garlic, diced
250g bacon rashers, fat and rind removed, chopped
250g mushrooms, sliced
250g potatoes, peeled and diced
3 cups vegetable stock
3 cups milk
Freshly ground black pepper to taste
Heat oil in a heavy based pan. Fry the leek, onion and garlic, and sweat until soft. Add the bacon and fry for 5 minutes. Add the potato and mushrooms and fry for another 5 minutes, stirring regularly.
Bring to the boil
Reduce the heat and simmer for 30-40 minutes until potatoes are soft.
Stir in the milk and reheat without boiling. Simmer for 20 minutes.
Season to taste.
Serve with freshly chopped parsley.
Packed with veggies, this chowder is creamy and comforting.
250g New Zealand Bacon Rashers
30ml oil
100g leeks, sliced
1 large onion, diced
3 cloves garlic, diced
250g bacon rashers, fat and rind removed, chopped
250g mushrooms, sliced
250g potatoes, peeled and diced
3 cups vegetable stock
3 cups milk
Freshly ground black pepper to taste
Heat oil in a heavy based pan. Fry the leek, onion and garlic, and sweat until soft. Add the bacon and fry for 5 minutes. Add the potato and mushrooms and fry for another 5 minutes, stirring regularly.
Bring to the boil
Reduce the heat and simmer for 30-40 minutes until potatoes are soft.
Stir in the milk and reheat without boiling. Simmer for 20 minutes.
Season to taste.
Serve with freshly chopped parsley.
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