Chowder In Advance

Our answer

Nigella's Chowder With Asian Flavours (from NIGELLA EXPRESS) is a robust soup made with fish, prawns (shrimp), coconut milk, potatoes and baby sweetcorn. The soup base can be made up to three days ahead and stored in the fridge until needed. Follow step 1 of the method and add the coconut milk, then cool and refrigerate as quickly as possible (and within two hours). When ready to serve reheat the soup base and when just boiling add the smoked fish and lime juice and continue with the recipe.

The soup base can be frozen though it is not ideal as the potatoes may break up into smaller pieces when the soup defrosts and the soup base could look slightly split, though it usually comes back together as it comes to the boil. We prefer to add the fish and prawns just before serving the chowder as if they are reheated you need to bring the soup to boiling point, which can cause the fish can break up too much and the prawns to become a little rubbery.