POTATO AND BEEF BACON CHOWDER
Prep time 15 mins Cooking time 20 mins Serves 4-6
250g beef bacon, diced, plus extra to garnish 2 tbsp butter 2 large onions, roughly chopped 4 celery stalks, cut into 1cm lengths 2 carrots, sliced 2 tbsp flour 1.5 litres chicken stock 3 large potatoes, diced 1 tbsp chopped fresh thyme 300ml sour cream 3 tbsp chopped fresh parsley
1 In a heavy-based pan, fry the beef bacon over medium heat until brown and crisp. Remove from the pan and drain on paper towels.
2 Melt the butter in the same pan and sauté the onions, celery and carrots over low heat until soft. Return the bacon to the pan, stir in the flour and cook for a minute.
3 Remove the pan from the heat and gradually stir in the stock.
4 Return the pan to the heat, bring to the boil and add the potatoes and thyme.
5 Reduce the heat and simmer for 10 minutes or until the potatoes are cooked.
6 Remove the pan from the heat again and stir in the sour cream and parsley. Reheat, taking care not to let it boil. Garnish with bacon strips.