Smoked Haddock and Corn Chowder

cook 20 mins
  • 15 g (1/2 oz) butter
  • 1 small onion, chopped
  • 600 ml (1 pint) milk
  • 50 ml (2 fl oz) double cream
  • 375 g (12 oz) new potatoes, halved
  • 3 streaky bacon rashers, chopped
  • 2 skinless smoked haddock fillets, about 150 g (5 oz) each
  • 125 g (4 oz) drained canned sweetcorn kernels
  • salt and pepper
  • handful of chives, chopped, to garnish
  • crusty bread, to serve
  • Melt the butter in a large, heavy-based saucepan. Add the onion and cook for a few minutes until softened. Pour over the milk and cream, add the potatoes and season. Bring to the boil and cook for 10 minutes.
  • Meanwhile, cook the bacon under a preheated hot grill for 7–10 minutes until crisp, then set aside.
  • Add the fish fillets to the milk and potato mixture and cook for 3 minutes. Stir through the sweetcorn, gently breaking up the fish, and cook for a further 3 minutes, or until the fish is cooked through. Ladle into serving bowls, then crumble over the bacon and scatter with the chives. Serve with crusty bread.
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