Pork & Bean Chowder

While quick and easy to prepare, this dish is great the next day too as all the flavours improve overnight.


  • 1 large onion – chopped
  • 2 garlic cloves – chopped
  • 4 tblsp olive or rapeseed oil
  • 300g pork shoulder or loin, sliced into 1 cm thick pieces
  • 2 tins cannellini or haricot beans, drained and rinsed
  • 500ml passata OR two tins chopped tomatoes
  • 2 sprigs fresh thyme
  • Hand-full chopped fresh parsley
  • Salt and pepper
  • 100ml Avonmore Cooking Cream, plus extra for serving
  • Avomore Cheddar Cheese for serving


  1. Heat the oil in a heavy-bottomed pan; add the meat and brown in batches. Browning will greatly improve the flavour of the dish so don’t add too much to the pan at once or it won’t get hot enough.
  2. Turn the heat down a little and add some extra oil, cook the onions and garlic for 5 minutes, return the meat to the an and the tomatoes or passata, meat and thyme. Cook on a low heat for 30 minutes.
  3. Stir in the Avonmore Cooking cream and season with salt and pepper, stir in the fresh parsley.
  4.  Spoon into bowls and drizzle over with Avonmore Cooing Cream and sprinkle with plenty of Avonmore Cheddar Cheese. Serve with lots of warm, crusty bread.


3.00 avg. rating (64% score) - 1 vote

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