Smoked Fish Chowder

This simple one-pot chowder is a meal in itself!

Preparation time

20 minutes + 25 minutes cooking

Serves

4 - 5 serves

---

What you need

• 1 tablespoon oil

• 1 onion, peeled and chopped

• 2 sticks celery, finely diced

• 1 teaspoon minced garlic OR 2 cloves garlic, finely chopped

• 2 large OR 4 small potates, diced (leave the skins on for extra fibre!)

• 2 tablespoons flour

• 1 x 450g can smoked fish fillets (you will need both liquid and fish)

• 1 litre milk

• 1/4 cup finely chopped parsley

---

Method

1. Heat oil in large saucepan; add onion and celery and stir over a medium heat until they have softened.

2. Add garlic and potatoes and stir for 1 - 2 minutes.

3. Add flour and stir through for another 1 - 2 minutes.

4. Drain liquid from canned fish. Add drained liquid and milk. Stir gently.

5. Cook until soup has thickened and potato is cooked.

6. Flake fish and add to soup.

7. Add parsley and bring to a simmer.

---

Serving suggestion

• Sprinkle with cheese and serve with toast or bread

Did you know the 2-2-2 rule for leftover soup?

• 2 hours to get it in the fridge

• 2 days in the fridge

• 2 months in the freezer