Smoked Mackerel and Spinach Chowder

It's definitely turned into the weather for soup, lovely warming, comforting soup. This is one packed full of oily fish and really simple to make.

Smoked Mackerel and Spinach Chowder (from Jack at a Pinch)
(Serves 2)

1 tbsp oil
1 onion, chopped
1 tbsp flour
200ml milk
200ml water
50g frozen spinach
100g mackerel, flaked
100g sweetcorn
200g potatoes, cut into small chunks

Heat the oil in the saucepan, add the onion and cook until softened. Add the flour and stir for about a min. Add the milk and water and stir well. Add the mackerel, spinach, sweetcorn and potatoes. Bring to the boil, then reduce the heat to a simmer. Simmer for 15 mins or until the potatoes are soft and the sauce is thick and creamy.