Essex Cockle and Bacon Chowder
A comforting Thames estuary chowder packed with sweet cockles, salty smoked bacon, and tender potatoes in a creamy broth.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •Large heavy-based saucepan
- •Wooden spoon
- •Slotted spoon
- •Chopping board
- •Chef's knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 21 g
- carbs
- 28 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 395 kcal
Instructions
- 1
Fry the diced bacon in a large saucepan over medium heat for 5 minutes until golden and crisp.
- 2
Remove half of the crispy bacon with a slotted spoon and reserve on kitchen paper for the garnish.
- 3
Melt the butter in the same pan alongside the remaining bacon fat over gentle heat.
- 4
Add the chopped onion and celery, frying gently for 6 minutes until soft and translucent.
- 5
Stir in the plain flour and cook for 1 minute to eliminate the raw flour taste.
- 6
Gradually pour in the hot fish stock, stirring continuously to create a smooth, lump-free liquid.
- 7
Add the diced potatoes, bring to a gentle simmer, and cook uncovered for 10 minutes until tender.
- 8
Pour in the warm milk and double cream, bringing the soup back to a very gentle simmer.
- 9
Add the cooked cockles and chopped parsley, warming through gently for 2 minutes without boiling.
- 10
Season with freshly ground black pepper, ladle into warm bowls, and scatter over the reserved crispy bacon.
Chef's tips
Rinse jarred cockles thoroughly under cold running water before adding them to remove excess vinegar or brine. Do not allow the chowder to boil after adding the dairy and cockles, as the seafood will turn rubbery.
Ingredient substitutions
- fresh cockles → jarred cockles in brine (thoroughly drained and rinsed)
- smoked streaky bacon → smoked pancetta lardons
- fish stock → light vegetable stock
Storage
Cool completely and store in an airtight container in the fridge for up to 24 hours.
Reheating
Reheat slowly in a saucepan over low heat until piping hot, ensuring it does not boil.
Common mistakes to avoid
- •Boiling the soup after adding cockles, which makes the delicate shellfish tough and rubbery.
- •Cutting the potato cubes too large, which prolongs cooking and can break down the other vegetables.
- •Adding too much extra salt before tasting, since cockles and smoked bacon already carry natural salinity.
Serving suggestions
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