Creamy Corn and Smoked Haddock Chowder

Serves: 4

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Total Time: 35

Prep Time: 5

Cook Time: 30

• 25 gram(s) butter
• 1 small onion
• 330 gram(s) can sweetcorn
• 375 gram(s) can creamed sweetcorn
• 750 ml (1¼ pints) whole milk
• 450 gram(s) (1lb) potato
• black pepper
• 350 gram(s) skinned smoked haddock
• diced tomato and fresh thyme to garnish

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.
3. TO SERVE Ladle the chowder into warm bowls and garnish with tomato and thyme.
4. COOK'S TIP Instead of the haddock, you could use175g (6oz) diced smoked bacon - lightly fry it with the onion in step 1.

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