Creamy Smoked Haddock Chowder

Ingredients

• 500 g smoked haddock fillets
• 400 g floury potatoes
• 1 onion
• 600 ml whole milk
• 100 ml double cream
• 30 g butter
• 200 g sweetcorn
• 15 g fresh chives

Method

1. 1

   Peel and dice the potatoes into 1cm cubes. Finely chop the onion.

2. 2

   Melt the butter in a large saucepan over a medium heat. Soften the onion for 5 minutes, then add the potatoes and stir to coat.

3. 3

   Pour in the milk, bring to a gentle simmer and cook for 10 minutes until the potatoes are just tender.

4. 4

   Lay the smoked haddock fillets into the pan, cover and poach gently for 6–8 minutes. Lift out the fish, remove any skin and bones, and flake into large chunks.

5. 5

   Stir in the sweetcorn and double cream, return the flaked haddock to the pan and warm through for 2 minutes. Season with black pepper.

6. 6

   Ladle into bowls and scatter with snipped chives to serve.