Smoked haddock & leek chowder

• natural (undyed) smoked haddock↗600g g
• milk↗500ml ml
• olive oil↗ tbsp
• lardons↗150g g

  (diced bacon), or chopped streaky bacon

• celery sticks2

  thinly sliced

• medium leeks↗3

  washed and sliced

• bay leaves↗2
• medium potatoes↗2

  peeled and diced into small cubes

• fish or chicken stock500ml ml
• frozen sweetcorn↗125g g

  thawed

• single cream↗142ml ml
• fresh parsley tbsp

  roughly chopped

Step-by-step instructions

1. 1

   Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.

2. 2

   Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.

3. 3

   Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.