Smoked haddock & sweetcorn chowder

• butter↗25g g
• onion↗1

  chopped

• celery sticks↗3

  chopped

• baby new potatoes↗200g g

  halved

• chicken stock↗500ml ml
• semi-skimmed milk↗400ml ml
• frozen sweetcorn↗300g g

  (or drained weight from a can)

• undyed smoked haddock↗400g g

  fillets, skinless and boneless

• flat-leaf parsley↗small pack

  leaves only, chopped

Step-by-step instructions

1. 1

   Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.

2. 2

   Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.

3. 3

   To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.