Soup: Pilchard and Potato Chowder

Soup: Pilchard and Potato Chowder

Ingredients:

2 cans of pilchards in tomato sauce (120g each)

2 potatoes, peeled and diced

1 onion, diced

2 garlic cloves, minced

1 can of corn kernels (400g)

2 cups of chicken or vegetable broth (480ml)

1 cup of milk (240ml)

2 tbsp of olive oil

Salt and pepper to taste

Chopped fresh parsley for garnish (optional)

Instructions:

In a large pot, heat the olive oil over medium-high heat.

Add the diced onion and minced garlic, and sauté for 2-3 minutes until the onion is soft and translucent.

Add the diced potatoes to the pot, and stir to combine.

Pour in the chicken or vegetable broth, and bring the mixture to a boil.

Reduce the heat to low, and simmer the potatoes for 10-15 minutes until they are tender.

Drain the pilchards and add them to the pot, breaking them up into smaller pieces with a fork.

Add the can of corn kernels to the pot, and stir to combine.

Pour in the milk, and stir to combine.

Season with salt and pepper to taste.

Simmer the chowder for an additional 5-10 minutes until everything is heated through.

Serve hot, garnished with chopped fresh parsley (optional)