Sausage and bacon chowder
Serves 4 modestly or 2 hungry hungry people
4 large potatoes
1 rasher bacon
2 cold sausages
Salt & pepper
Saucepan with a lid
Optional: cut the fat off the bacon and place into a cool saucepan. Once it sizzles a little add some extra oil
Chop your veg
Crumble the sausage into small pieces
Once the fat is warm, add the onion and cook on a moderate (middle) heat for about 10m. You don’t want the onions to brown, you want them to go translucent and soft enough to be squashed by the back of your wooden spoon
When the onions are cooked, add your diced potato, carrot and celery. Season. Place the lid on
Turn the heat down a little so that the veggies ‘sweat’ and get a little soft. This takes around 10m
Now that the chopped veggies are ready, pour the milk over and bring to the boil
DO NOT LEAVE YOUR PAN! Milk can boil over v quickly!
As soon as it’s boiling turn the pan down so it’s simmering (that is, little bubbles are popping up but it’s not boiling hard)
Timer on for 15m; keep checking the the veggies are done by pulling a couple out and checking if they are soft. Depending on how large/small you’ve cut them, this could take anything between 15 & 25m**
Add the crumbled meat, boil it through and serve with lots of buttered bread.
** If you’re making the soup in advance, turn the heat off and leave to cool. Do not add the meat. Store separately. When you’re ready to eat, heat the soup; as it comes to boil add the meat and let the soup boil for a minute or so, to make sure that the meat is fully hot. Do not reheat.
Got a question? Ingredient you need help with? Get in touch: