Smoked haddock chowder

Serves: 6

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 25 gram(s) butter
• 2 large leeks, finely sliced
• 2  garlic cloves, crushed
• ½tsp ground mace
• 275 gram(s) floury potatoes, peeled and cut into 1cm (½in) cubes
• 750 ml (1¼ pints) whole milk
• 750 ml (1¼ pints) hot fish stock
• 550 gram(s) (1¼lb) undyed smoked haddock, skinned
• 300 gram(s) sweetcorn
• 100 ml (3½fl oz) double cream (optional)
• 4  rashers streaky bacon
• 1 large handful parsley, roughly chopped

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.

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