I find it hard to
understand why people spend so much money buying packet or tinned soups or
even fresh soups from the chilled section in the supermarket when it is
so easy to make your own at home. In most cases, they can be made in little
time using ingredients that are relatively inexpensive.
My gang love the Cream of
Vegetable Soup that I make using potatoes, carrots, onions, and leeks, but
they also like my version of Minestrone Soup into which I add some pasta. Soups
like the latter are a meal in their own right and require nothing more than
some nice crusty bread as an accompaniment.
Chowders are creamy,
thickened soups usually containing chunks of potato and can include other
vegetables. Fish or shellfish are often used in chowders and here I have
included smoked haddock which gives the soup a lovely smokiness which marries
well with the creaminess of the soup itself. Along with the sweetcorn, the
chunks of potato and the samphire this is a substantial dish which is
incredibly tasty.
This chowder is inspired
by the wonderful chowder that I recently had in The Vintage Kitchen which I was
so impressed with. I am not claiming that this version is as magnificent as the
one that I ate there but it is still incredibly delicious and relatively simple
to make. The Vintage Kitchen’s chowder included samphire which I thought was an
inspired addition so I have used it here too. Samphire can be a little hard to
source, so if you can’t get your hands on some just leave it out – the chowder
will still taste amazing!
Ingredients:
To poach the fish:300g smoked haddock (preferably undyed)
350ml vegetable stock
1 bay leaf
Chowder:
50g butter
1 large white onion,
finely chopped
200g potato, peeled and
chopped into 2cm chunks
A large sprig of thyme
1tsp of Dijon mustard
250ml double cream
125g frozen sweetcorn
125g samphire, blanched
and refreshed in cold water
Sea salt and freshly
ground black pepper
To finish:
Chives, finely chopped
Method:
To poach the fish:
1. Place the fish in a
medium-sized but deepish frying pan, add the bay leaf and cover with the
vegetable stock. Bring up to simmering point over a medium heat and allow to
bubble away for 2 minutes. Remove from the heat and leave to stand for 5
minutes.
2. Carefully remove the fish
with a slotted spoon but reserve the poaching liquid. Flake the fish into large
chunks, removing and discarding any bones that you come across. Set aside.
Chowder:
3. Heat the butter in a
large saucepan over a moderate heat and add the onions. Fry for 2 minute and
then add the potatoes and thyme. Reduce the heat and place the lid on the
saucepan. Allow the vegetables to sweat for 5 minutes, stirring occasionally
until they have begun to soften.
4. Add the reserved poaching
liquid and the Dijon mustard and allow to simmer uncovered, over a gentle heat
for 10 minutes until the potatoes have softened but are not disintegrating.
5. Add the cream and stir through.
Allow to simmer for a further 3 minutes and then add in the fish and frozen
sweetcorn. Remove and discard the bay leaf and sprigs of thyme. Simmer for 3 minutes and then add the blanched samphire. Taste and
adjust seasoning as necessary.
6. Serve sprinkled with
chopped chives.
Serves 6.
