This delicious creamy chowder is hearty enough for dinner but would also make a satisfying lunch. I've used frozen fish fillets as I find them cheaper
than fresh but always look out for offers. Bear in mind that if you do use fresh the cooking time will be less!
Serves 2 (easily doubled) Approx £1.30 per person
Prep time 10 minutes Cooking time 35 minutes
2 smoked skinless fish fillets (I used Icelands own smoked haddock fillets)
2 medium potatoes, peeled & cubed
1 small onion, finely chopped
500ml vegetable stock
1 tbsp cornflour
2-3 blocks frozen spinach
3 tbsp double cream
salt & pepper
Melt 1 tbsp butter in a large saucepan over a medium heat, add the onion & cook until soft but not browned.
Stir in the cornflour & cook for 1 minute then gradually add the stock stirring until smooth.
Season with salt & pepper then add the potatoes.
Allow to simmer for 10-15 minutes or until the potatoes are just tender.
Add the spinach & fish & simmer for 5 minutes.
Once the fish has cooked through break it up gently with a fork then stir well.
Simmer for a further 2-3 minutes then stir in the cream.