Skinny Chowder Soup

Skinny Chowder Soup

Serves: 3 small or 2 larger portions

Ingredients

• 1- 1 1/2 haddock fillets, ( smoked for a stronger taste )

• 50g smoked pancetta, optional

• 350ml soy milk

• 500ml water

• half cube fish stock

• knob butter

• bunch spring onions, sliced

• 1 celery stick, sliced ( this isn't traditional however I think it added a nice crunch )

• 2 dessert spoons spelt flour

• 1 parsnip or 2 carrots, chopped

• 150g sweetcorn

• 50ml double cream

• black pepper, to taste

Method

- Start by heating cooking the haddock in the milk in a deep set frying pan. Cook for 5-8 minutes or until cooked. Make sure you stir the milk every couple of minutes. It should be white and flaky. Remove the fish and tear into chunks. Set aside

- Heat the butter in a deep set saucepan. Once melted, add in the spring onions and celery. Fry until softened. Add in the flour and stir to coat. Season.

- Pour in the stock and add the parsnips/ carrots. Cook until softened ( About 20-30 minutes for me ).

- Blend half of the soup until smooth and creamy. Add back into the sauce pan, alongside the fish and stir.

- Heat everything back up and bring to a simmer. Pour in the cream and stir. At this point, you can fry the pancetta until thoroughly cooked then stir into the soup or simply serve it from here with some soft rolls!

Try this 'Hidden veg' Chowder Soup

for a scrummy, warming soup with plenty of hidden goodness...

Seves: 3

Ingredients

• knob salted butter

• 1/2 white onions or 2 shallots, diced

• 2 spring onions, finely minced

• 1 celery stalk, roughly chopped

• 1 small leek, finely sliced

• 2 small parsnips, roughly chopped ( or 1 maris piper potato , chopped )

• 2 garlic cloves, minced

• 5g dill, roughly chopped

• 120ml cider or white wine

• 1 fish stock

• 1 small/medium apple, chopped

• 2 carrots, roughly chopped

• 500ml water

• 2 large handfuls spinach (30-50g depending on how much you want )

• 100ml single or light double cream, optional ( for a creamier dish )

• 200g haddock, chopped into chunks

• black pepper

• squeeze lemon, to serve

• sprinkle fennel seeds, to serve

Method

- In a deep-set saucepan, melt the butter over a medium-high heat. Add in the onion, spring onions, celery, garlic, dill and leak. Stir and add a splash of water. Cover and stir every so often until softened.

- Pour in the cider then crumble in the fish stock. Simmer until the liquid has reduced by about half. Add in the parsnips, carrots and apple. Stir everything together.

- Add the 500ml of water to the pan and simmer until everything is soft and cooked through.

- Transfer all ( or half if you want a chunkier soup ) the soup to a food blender and blitz until soup. Stir in the cream and bring to a rolling boil. Reduce to a medium-low heat and add in the haddock. Season generously and cook for about 1-2 minutes or until the fish is cooked.