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.