Chicken and vegetable soup
Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains
Easy seafood chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 small potato(about 150g), cut into 2cm cubes
- ½ tbsp vegetable oil
- 1 celery stickfinely chopped
- 1 shallotpeeled and finely chopped
- 1 garlic clovegrated
- 1 tbsp plain flour
- 200ml semi-skimmed or whole milk
- 100ml vegetable or fish stock
- 80g frozen prawnsor smoked fish
- 75g fresh or frozen sweetcornor peas (or use a mixture)
- 1 small lemonzested and juiced
- ½ tbsp roughly chopped flat-leaf parsleyplus extra to serve (optional)
- crusty breadto serve (optional)
Nutrition: Per serving
- kcal432
- fat11glow
- saturates3g
- carbs52g
- sugars14g
- fibre8ghigh
- protein29g
- salt1g
Method
step 1
Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over a medium heat , then reduce the heat and simmer for 5-6 mins until just softened. Drain and set aside.
step 2
Heat the oil in a medium saucepan over a medium heat and cook the celery and shallot for 3 mins until softened. Add the garlic and fry for another 30 seconds until fragrant.
step 3
Stir in the flour and cook for 1 min. Reduce the heat to low and slowly pour in the milk, whisking until you have a thick sauce. Stir in the stock and simmer for 2 mins until the sauce has thickened slightly again.
step 4
Tip in the fish, vegetables and cooked potatoes, and simmer for 4-5 mins until the veg has defrosted (if frozen) and the fish is cooked through. When the mixture is creamy and coats the back of a spoon, add the lemon zest and juice and up to 50ml water if the chowder is too thick. Season with black pepper, salt and the parsley.
step 5
Pour the chowder into a bowl, top with more black pepper, the extra parsley and serve with crusty bread, if you like.
