Recipes, Soups

MACKEREL AND SPINACH CHOWDER

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Ingredients (serves two generous portions):
1 tbsp oil
1 onion
1 tbsp flour
200ml milk
200ml water
50g frozen spinach
100g mackerel
200g sweetcorn
200g tinned potatoes
First, heat the oil in a pan. Dice or slice the onion, add with the flour, stir well and cook on a medium heat for a few minutes to soften.
Make up the milk if using milk powder, by adding two teaspoons to 200ml water – or use ‘normal’ milk if preferred. Add to the onions and stir in well to remove any lumps. Pour in the water.
Add the mackerel, broken into chunks, spinach, sweetcorn and diced potatoes. Crank the heat up to full power to bring to the boil, then reduce to a simmer. Simmer for 15 minutes or until the potatoes are soft and the sauce is thick and creamy.
Enjoy!
Jack Monroe. Twitter: @MsJackMonroe

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Jack Monroe is an award winning food writer and bestselling author. Books include A Girl Called Jack, A Year In 120 Recipes and Cooking On A Bootstrap. She has won the Fortnum & Mason Food and Drink award (ironically), the Observer Food Monthly Best Food Blog, Marie Claire 'Woman At The Top', Red Magazine's 'Red Hot Women', the YMCA Courage & Inspiration Award, the Woman Of The Year Entrepreneur award, the Women Of The Future media award and many more. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in Britain and abroad.