This comforting chowder is served with rich black pudding and earthy vegetables.
Ingredients
Serves 4
- 4 bacon rashers, sliced into small pieces
- 2 tbsp butter
- 1 leek, thinly sliced
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 200g mushrooms, roughly chopped
- 100g black pudding, slices and halved
- 2 potatoes, chopped
- 100ml white wine
- 800ml chicken stock
- 200ml cream
- 12 prawns tail, raw
- 2 tbsp parsley, chopped
- Salt and pepper
Method
- In a large, saucepan, over high heat, fry the bacon pieces until coloured.
- Add the leeks, onions, garlic and mushrooms. Sauté for 3-4 minutes until the vegetables begin to soften.
- Add the cubed potatoes, black pudding then slowly pour in the white wine and stock and cream. Season well with salt and pepper.
- Bring to the boil for a minute then reduce the heat to a medium / low heat and simmer for a further 15 minutes until the potatoes are tender.
- Add the prawns and cook a further minute or so until the prawns are cooked through.
- Check the seasoning.
- Serve while hot with a sprinkle of fresh chopped parsley.
