Smoked haddock chowder

Method

1 Melt the butter in a large pan and add the leeks. Cover and gently cook for 10min or until soft, stirring occasionally. Add the garlic and mace and cook for 1-2min. Add the potatoes and toss to coat. Pour in the milk and fish stock. Cover and bring gently to the boil, then simmer for 10-12min.
2 Cut the haddock into large pieces. Add to the pan, cover and simmer gently for 5-10min, or until the fish is cooked through.
3 Blend half the sweetcorn in a food processor, with a little water if necessary. Add this to the pan, along with the whole kernels and cream if using. Season and cook for 1-2min until the sweetcorn has warmed through.
4 While the soup is cooking, fry the bacon in a frying pan until crisp. Cut each rasher into three or four pieces. Ladle the chowder into bowls; top with the bacon and parsley. Serve with crusty bread and wedges of lemon to squeeze over.