Smoked Haddock and Sweetcorn Chowder
- 450g piece smoked haddock
- 400ml milk
- Knob of butter
- 1 bunch spring onions, chopped
- 1 stick celery, chopped
- 1 large potato, peeled and diced
- 1 leek, chopped
- 600ml vegetable stock
- 150g frozen sweetcorn
- Small bunch parsley, finely chopped
1 Place the smoked haddock skin side up in a large frying pan and pour over the milk. Heat gently, not allowing the milk to boil, poaching the fish for about 5 – 7 minutes. Remove from the heat and set aside.
2 Heat the butter in a large saucepan, add the spring onions and cook for about 3 – 4 minutes until beginning to soften. Stir in the celery, potato and leek then cook for a further 3 minutes.
3 Add the vegetable stock and bring to a gentle simmer.
4 Strain the milk from the smoked haddock, set the fish aside and add the milk to the pan. Simmer for a further 15 – 20 minutes until the vegetables are very tender.
4 Remove the skin from the haddock and check for any bones. Flake the fish into chunky pieces.
5 Add the sweetcorn to the pan and heat through for a few minutes, then stir in the fish and parsley. Serve in warm bowls with ground black pepper.