Anna's haddock chowder

Thanksgiving revisited

My American buddy tells me that clam chowder is a must at Thanksgiving. I have a can of it in the cupboard that I’m going to eat soon, but recently, I had a stronger hankering for the fresh stuff so cracked out the smoked haddock. If you have a can of clams, use them instead to be more authentic- they’re not so hard to find in supermarkets these days.

Serves 4

Ingredients:

• 1 onion
• 1 knob of butter
• 2 medium potatoes
• 2 carrots
• 1 sweet potato
• 350ml chicken stock
• 200ml milk
• 1 can of sweetcorn
• 250g smoked haddock, chopped into large chunks
• 2 handfuls spinach, shredded roughly
• 3 tbsp cream
• Parsley, to serve.

Method:

1)Roughly chop the onion. Melt the butter in a large saucepan and add the onion, slowly frying for 8-10 minutes until soft.

2)Peel all the potatoes and the carrots, then dice roughly. Add to the cooked onion and pour over the chicken stock and milk.

3)Bring very slowly to the boil, and then simmer for 10-15 minutes until the potatoes are cooked.

4)Stir in the sweet corn and the chunks of haddock and cook for another 8 minutes or so. You’ll know when the haddock is cooked through as it will break apart easily. When it reaches this stage, stir in the shredded spinach.

5)Let the spinach wilt for a few minutes then remove the soup from the heat and stir in the 3 tablespoons of cream.

6)Season with lots of pepper then garnish with a generous sprinkle of parsley.

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