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Digital Subscriptions > delicious. Magazine > October 2018 > SOULFUL BOWLFULS


Four enticing main-meal soups packed with nourishment, flavour and good cheer – these beauties will warm the very cockles of your heart

Smoked haddock chowder


Melt 25g butter in a large pan set over a medium heat. Add 1 bunch of spring onions, sliced, and cook for 10 minutes until softened. Stir in 20g plain flour and cook for a minute, then gradually add 500ml vegetable or fish stock, stirring to prevent lumps. Add 2 medium potatoes, peeled and cut into 1.5cm chunks, and simmer for 15 minutes until the potatoes are tender.

Meanwhile, put 2 smoked haddock fillets in a frying pan, skin-side up, cover with 400ml semi-skimmed milk, then simmer for 6-8 minutes until the fish is cooked – it should be opaque and flake apart easily. Set aside on a plate, peel off the skin and flake into large chunks. Pour the poaching milk into the stock mixture with 200g defrosted frozen or tinned sweetcorn, stirring over the heat to warm through.

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About delicious. Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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