Pea & Bacon Chowder with Basil Pesto Croutons Recipe | Birds Eye

Ingredients

• 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 Garden Peas 375g frozen peas
• 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