Smoked haddock & sweetcorn chowder with herby garlic bread

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• streaky bacon↗100g g

  chopped

• potato↗200g g

  chopped into small pieces

• plain flour↗2 tbsp tbsp
• milk↗600ml ml
• chicken stock↗400ml ml
• smoked haddock300g g

  skinned and cut into 1cm pieces

• can sweetcorn↗325g g

  drained

• baguette↗1
• butter↗140g g

  softened

• garlic cloves↗4

  crushed

• small pack flat-leaf parsley↗

  finely chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side.

2. 2

   Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown.

3. 3

   Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.