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This soup is wonderful made into a smoked haddock chowder - simply replace the chicken with 350g piece of skinned smoked haddock and add to the soup with the potatoes, then simply flake gently by stirring the soup with a wooden spoon to break up the fish.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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