Soup is a wonderful meal in winter. This chowder is a satisfying vegetable soup with a little fish for flavour. It uses up a mixture of vegetables in a tasty and appealing way. You could substitute red lentils for the fish for a vegetarian version or use a little smoked bacon if you don’t like fish. Substitute cream for some of the milk and serve in small cups for a dinner party first-course.
Small onion, peeled and finely diced
One large clove of garlic, finely chopped
Knob of butter
One cup finely diced, peeled potato
Two cups of finely diced butternut squash or pumpkin
Half a cup of corn kernels
Two cups boiling water
One cup milk
Teaspoon dijon mustard
200g smoked fish, skin removed and flaked (I used hoki)
Handful of flat leaved parsley, finely chopped
Salt and pepper to taste
Heat the butter in a heavy bottomed saucepan over a medium heat. Fry the garlic and onion until lightly browned. Add the potato, squash and corn. Keep stirring until the vegetables start to brown. Add the water, milk and mustard. Simmer until the vegetables are cooked – about ten minutes depending on the size of the dice. Add the flaked fish and warm through. Taste and season. Serve sprinkled with parsley. Makes four large bowls.