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Mary Berry’s Smoked Haddock Chowder
Introduction from Mary Berry
A good substantial soup – a meal in itself served with lots of crusty bread. I have used full-fat milk to give a good creamy flavour. If you only have a low-fat milk, just add a little cream before serving.
Ingredients
Method
Heat the butter in a large saucepan over a medium heat. Add the shallots, celery and carrots, and stir to coat in the butter. Cover with a lid and cook gently over a low heat for about 3 minutes until beginning to soften. Add the mushrooms and potatoes, and cook for a further 1–2 minutes.
Stir in the flour, then add the stock and milk, pouring it in gradually and stirring until smooth. Season with pepper to taste, adding no salt at this stage as the fish can be very salty. Bring the mixture to the boil and simmer for 10–15 minutes, or until the vegetables are tender.
Add the peas and the smoked haddock to the vegetable mixture and simmer gently for a couple of minutes until the fish is cooked.
Adjust the seasoning to taste, stir in the spinach and garnish with dill to serve.
Mary's tips
Be gentle with the chowder – no fast boiling or rapid mixing; you want all the flavours to infuse but without breaking up the fish and potatoes.
Can be made up to 1 day ahead and stored in the fridge overnight. Not suitable for freezing.
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