Smoked Haddock and Sweetcorn Chowder

Method

Make it happen

1. 01

   Cook onion and leek gently in butter for 7 minutes until soft.

2. 02

   Add potatoes and stock and simmer for 15 minutes until the potato cubes are almost tender.

3. 03

   Add smoked haddock cut into chunks and sweetcorn, and poach gently for 6–8 minutes until the fish flakes easily and is fully cooked.

4. 04

   Stir in milk, warm without boiling, taste before salting and finish with parsley.