- 1 onion
- 2 sticks of celery
- 2 large handfuls of baby leaf spinach
- 2 potatoes
- 500ml full cream milk
- A pack of fish pie mix
- 1 tbsp of olive oil
- Sea salt
- Freshly ground pepper
- 200ml hot water
- Large pan with a lid
- Measuring jug
- Hand blender or masher
- 1.
Peel and finely chop the onion. Trim and rinse the celery. Finely slice. Rinse the baby leaf spinach in a colander. Pat dry with kitchen paper. Pop to one side for later.
- 2.
Heat 1 tbsp olive oil in a large pan with a lid. Add the onion and celery. Season with a little salt and pepper. Cook over a medium heat for 5 mins. Stir occasionally till softened and glossy.
- 3.
Fill the kettle and boil it. Peel the potatoes. Chop into chunks around 2 cm across.
- 4.
Add the potatoes to the pan and stir fry for a min. Stir in the milk with 200ml hot water from the kettle. Cover. Simmer gently for 15 mins till the potato is tender.
- 5.
Remove the pan from the heat. Carefully pour half the chowder into a bowl or jug. Use a hand blender to blitz. Pour back into the pan with the rest of the chowder.
- 6.
Return to the heat and add the fish pie mix. Cover and simmer for 5-8 mins till the fish just flakes. Stir in the spinach. Cover for 1 min till everything is cooked through and the spinach is wilted.
- 7.
Taste the chowder. Season with some salt and pepper if you think it needs it. Serve in large warm bowls.
- Tip
Gimme a hand
Don’t have a hand blender? You can use a food processor or masher to get your chowder nice and smooth. If you prefer a chunky chowder, skip step 5 entirely.