Smoked Haddock and Potato Chowder

Ingredients

• 500 g smoked haddock fillets
• 400 g waxy potatoes, diced
• 500 ml whole milk
• 400 ml fish stock
• 1 onion
• 200 g sweetcorn
• 100 ml double cream
• 30 g butter
• 15 g fresh chives, snipped

Method

1. 1

   Melt the butter in a large saucepan over a medium heat and gently fry the diced onion for 5 minutes until soft but not coloured.

2. 2

   Add the diced potatoes, fish stock and milk, bring to a gentle simmer and cook for 12 minutes until the potatoes are just tender.

3. 3

   Nestle the haddock fillets into the liquid, cover and poach for 6–8 minutes until the fish flakes easily.

4. 4

   Lift the fish out, remove any skin and bones, then flake into large chunks.

5. 5

   Stir in the sweetcorn and cream and warm through for 2 minutes. Season carefully (the haddock is already salty).

6. 6

   Return the fish to the pot, scatter with chives, and serve with crusty bread.