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Pea And Bacon Chowder With Basil Pesto And Cheddar Croutons

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Logo Thanks to Yes Peas !
Cooking time
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  • 25 g butter
  • 1 medium onion, peeled and finely chopped
  • 150 g of streaky bacon, diced
  • 1 medium potato, peeled and diced
  • 2 level tbsp plain flour
  • 500 ml chicken stock
  • 500 ml milk
  • 350 g frozen peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 1 tablespoon double cream
  • 1 tablespoon of snipped chives to garnish (optional)
  • 2 tablespoons rapeseed oil
  • 2 thick slices of bread cut into croutons
  • 50 g cheddar cheese, grated
  • 1 tablespoon of green pesto (optional)
  • Sea salt and black pepper


  1. Heat the butter in a large saucepan and fry the onion and bacon together in the butter until lightly golden, then add the potato and continue to cook over a low heat, stirring constantly for 2 minutes.
  2. Add the flour and cook for 1 minute, then gradually, stir in the stock and milk and season well with sea salt and black pepper. Bring to the boil, cover and gently simmer for 15 minutes, until the potato is just tender.
  3. Meanwhile to make the croutons, in a shallow frying pan, heat the rapeseed oil, add the bread croutons and toss in the oil, season well with sea salt and black pepper and toast in the pan, until golden and crisp. Remove from the heat, cool slightly and sprinkle with the grated cheese.
  4. Add to the chowder the peas, bring back to the boil and simmer for another 3-4 minutes, until the peas are cooked. Adjust seasoning if necessary and stir in the cream and chives.
Serving tip

To serve the chowder, place in bowls, serve with the croutons on top and a blob of pesto.



Nutritional information

  KCal Fat Sat.fat Sugar Salt
Info per serving 369 21.2 9.7 7.9 2.6
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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