Description
A British twist on a classic!
Creamy cockle chowder served in crusty bread bowls.
Ingredients
Units
Scale
- 3 sticks celery
- 1 onion
- 3 cloves garlic
- 1 lbs (454 g) new potatoes
- 2 rashers streaky bacon
- 2 cups (473 ml) stock (fish, vegetable or chicken)
- 100 g (3/4 cup) butter
- 75 g (3/4 cup) plain flour
- 2 1/2 cups (591 ml) single cream (half and half)
- 1/2 cup (118 ml) semi-skimmed milk
- 1/2 cup (118 ml) dry white wine
- 10 oz (284 g) shelled cockles
- 2 tsp salt
- 1/2 tsp pepper
- 1 round, crusty bread roll per person
- Handful of parsley
Instructions
- Finely chop the celery, onion, garlic, and potatoes in a food processor. Transfer to a large saucepan.
- Cut the bacon into short strips and add to the saucepan. Cover with stock and boil gently for 20 minutes.
- In another saucepan, melt the butter. Add the flour and stir until a nutty brown roux forms.
- Slowly whisk in the cream and milk, then the wine.
- Stir the sauce into the vegetable saucepan. Add the cockles and season to taste.
- Carefully cut off the tops of the bread rolls and gently hollow out the insides without breaking the crust.
- Ladle some chowder into each bread roll bowl, garnish with parsley, and serve with the bread roll lids for dipping.
Notes
- For a richer flavor, use homemade chicken or fish stock.
- If cockles are unavailable, substitute with mussels or clams.
- To prevent soggy bread bowls, pre-bake them for 5-7 minutes before adding the chowder.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 15
- Cholesterol: 80