Bacon and butterbean chowder

A simple and straightforward meal from Paul Flynn


  • 1 good knob butter
  • 6 rindless or streaky rashers (diced)
  • 1 medium onion - diced
  • 400 g tin butterbeans - rinsed
  • 500 ml chicken stock
  • 200 ml avonmore cream
  • 1/2 tbsp dijon mustard
  • 2 tblsp chopped parsley
  • pinch salt and pepper


  1. Cook the onions and bacon in the butter over a low heat for 15 minutes until soft and translucent.
  2. Add the beans and stock and bring to the boil. Add the mustard and parsley. Season and serve.


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