This is a very wholesome soup, a great meal in itself, and even better with crusty bread – especially when the wind is howling outside!
Ingredients
1 large onion
1 leek
1 stick celery
10 small new potatoes (about 500g)
25g unsaturated fat spread
200ml boiling water
600ml semi-skimmed milk
200g skinless smoked haddock
200g skinless fresh haddock
1 x 320g can sweetcorn
Small bunch (10g) fresh
parsley (to garnish)
Equipment
Weighing scales
Sharp knife
Chopping board
Colander
Large saucepan
Wooden spoon
Kettle
Measuring jug
Fork
Small saucepan
Sieve or slotted spoon
Can opener
Ladle
Blender
Instructions
1. Peel and finely chop the onion.
2. Wash the leek and celery and chop finely.
3. Wash the new potatoes and chop into small bite-sized pieces.
4. Melt the spread in a large saucepan over a gentle heat. Cook the celery, onion and leek for 8–10 minutes until they have softened and turned a golden colour.
5. Stir in the potatoes.
6. Boil the kettle and measure 200ml boiling water.
7. Add half of the milk to the saucepan and then add the water.
8. Bring to the boil, then reduce to a simmer for 15 minutes until the potatoes are tender when you pierce them with a fork.
9. Chop the fish into 4cm cubes and add to the remaining milk in a separate small saucepan. Bring to the boil. After 3 minutes drain the liquid into the chowder and set aside the fish.
10. Open the can of sweetcorn and drain away the liquid. Stir the sweetcorn into the chowder and heat for 1 minute.
11. Remove from the heat and ladle half the mixture into the blender and blend until smooth.
12. Remove any tough stems from the parsley and finely chop the leaves.
13. Return the soup to the pan over a gentle heat. Add black pepper to taste (if using) and flake in the fish. Serve hot, garnished with the parsley.
Top Tips
Buy the smoked haddock with the bones and skin removed completely. Ask the fishmonger to do this if you are buying it fresh. When dicing into small pieces, feel the flesh and double check there aren’t any bones.
Something to try next time
• You could add some cooked prawns or swap the smoked haddock for smoked trout or smoked salmon.
• Replace the new potatoes for 2 small sweet potatoes for extra flavour.
Prepare now, eat later
Cool any leftover soup and chill in the fridge. Eat within 1 day, reheating until just simmering.
