If you remember a couple of weeks ago, I told you that with my recipe experimentations, curiosity can get the better of me and from time to time, I have paid the price and burnt the bottom of my soup maker. Well this week's question was, "can you use instant mashed potatoes in a soup maker?" and the answer is, no you can't.
I have a lot of store cupboard ingredients accumulating on my shelves, but had to transfer everything in to a pan instead. Hey ho, all is not lost, but I do plan on working on a Fish Chowder Soup Maker version very soon. I get regular emails from BBC good food website and recently had one for fish chowder. I haven't in any way looked at the recipe, but I embraced the idea and have craved it ever since now the air is crisp.
So here's a thrifty pan version. Note I always use value frozen white fish fillets from either Aldi or Tesco when creating fish based soups.
Recipe
Ingredients
3 white fish fillets (defrosted)
1 celery stick, finely sliced
1 small onion, diced
450g potatoes, peeled, quartered and sliced after weighing
150g sweetcorn
Good sprinkling of paprika
Good sprinkling of cayenne pepper
Seasoning
1 bay leaf
400ml skimmed milk *use part of your Slimming World allowance
800ml water
2 fish or chicken stock pots
1tbsp dried parsley
1 tablespoon lower fat spread *optional *use part of your Slimming World allowance
Method
- Throw everything in to a large pan (except the instant mash), place the lid on top and simmer gently, stirring here and there for around 20-25 minutes until the potato is cooked.
- Remove lid and stir in the instant mash and gently simmer for another 5-10 minutes while stirring to avoid catching the bottom of your pan.
- Season again to taste.
📖 Recipe
Unofficial Slimming World Chowder Soup
Equipment
Ingredients
- 3 fillets fish no skin
- 1 stick celery finely sliced
- 1 onion diced
- 450 g potato peeled, quartered and sliced after weighing
- 150 g sweetcorn
- Pinch paprika
- Pinch cayenne pepper
- Seasoning
- 1 bay leaf
- 400 ml skimmed milk *must be counted
- 800 ml water
- 2 stock cubes fish
- 1 tablespoon parsley dried
- 1 tablespoon lower fat spread *optional and must be counted
Instructions
- Throw everything in to a large pan, place the lid on top and simmer gently, stirring here and there for around 20-25 minutes until the potato is cooked.
- Remove about ½ cup of the potatoes and mash separately before adding back in to the chowder and stir.
- Gently simmer for another 5-10 minutes while stirring to avoid catching the bottom of your pan.
- Season again to taste and serve.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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