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Beanpot Chowder

Beanpot Chowder is a modern British recipe for a classic hearty soup of bacon, runner beans and butter beans in a tomato and chicken stock base thickened with flour. The full recipe is presented here and I hope you enjoy this classic British version of: Beanpot Chowder.

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

4–6

Rating:

Tags : Chicken RecipesVegetable RecipesBritish Recipes

Beanpot chowders are a style of soup derived from the chowders of Cornwall, Scotland and New England that are named for the earthenware cooking pot (the beanpot) in which they were originally prepared. Beanpots are curved cooking pots with tight-fitting lids that allowed dried beans to be cooked slowly at the side of the fire for many hours, until tender.

Ingredients:

2 tbsp vegetable oil
1 large onion, finely chopped
1 leek, chopped
4 rashers of streaky bacon, rinds removed and chopped
2 tbsp plain flour
600ml chicken stock
150g dried butter beans, soaked over night in a large bowl of water
425g tin of chopped plum tomatoes
1 bayleaf
salt and freshly-ground black pepper, to taste
fresh herbs, chopped, to garnish

Method:

Heat the oil in a large, heavy-based saucepan and use to fry the onion for about 4 minutes or until softened but not coloured. Add the leek, garlic and bacon and continue frying the mixture gently for 5 minutes.

Scatter over the plain flour and stir to form a smooth roux. Gradually beat in the stock until completely combined and smooth. Bring the resultant mixture to a boil then drain the butter beans and add to the pan. Stir in the tomatoes and bayleaf then season to taste with salt and black pepper.

Bring the mixture back to a boil, reduce to a simmer, cover and cook for about 60 minutes or until the beans are tender.

Remove and discard the bayleaf then divide the soup between warmed soup bowls. Sprinkle with chopped herbs and serve immediately.