Creamy Corn & Smoked Haddock Chowder

Method

1 Melt the butter in a large saucepan and gently fry the finely chopped onion for about 5min until transparent. Add the sweetcorn, creamed sweetcorn, milk, peeled and roughly chopped potato and season with black pepper. Bring to simmering point and cook over a low heat, stirring occasionally, for about 20min or until the potato is tender.

2 Cut the fish into large pieces, add to the chowder and simmer for another 3min.

TO SERVE
Ladle the chowder into warm bowls and garnish with tomato and thyme.

COOK'S TIP
Instead of the haddock, you could use175g (6oz) diced smoked bacon - lightly fry it with the onion in step 1.