4 rashers lean bacon, chopped
1 onion, chopped
3 sticks of celery, sliced
200gm sweet potato, peeled and chopped
1 Tblsp whole grain mustard
2 Tblsp Worcestershire sauce
800ml vegetable stock
300ml milk
2 Tblsp corn flour
2 cups frozen peas
1 x ±400gm tin butter beans, rinsed and drained
400gm haddock fillets, skinned and cut in chunks
Method
Spray a large saucepan with non-stick cooking spray.
Dry fry the bacon for 2 minutes, then add the onion, celery and potato.
Cover with a lid and allow the vegetables to sweat for 5 minutes.
Mix the mustard and Worcestershire sauce into the stock, and pour into the sauce pan.
Simmer, covered, for 10 minutes until the potato is cooked through.
Add the peas, beans and fish chunks to the pan.
Mix the corn flour into the milk.
Pour into the sauce pan, stirring all the time, and allow the soup to thicken slightly.
Simmer for 5 more minutes, or until the fish flakes easily.
Serve with whole wheat rolls or toast, if desired.
Because of the beans, this chowder is filling – you don’t really need a starch with it.
