Smoked haddock and sweetcorn chowder

Serves: 8

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• 1 tablespoon(s) olive oil
• 125 gram(s) (4oz) bacon pieces
• 1  onion, chopped
• 2  carrots, chopped
• 2 stick(s) celery, chopped
• 1 liter(s) (13?4pt) milk
• 4 medium potatoes, cubed
• 4  frozen smoked haddock fillets
• 275 gram(s) (10oz) frozen sweetcorn
• 1 tablespoon(s) thickening granules
• 2 tablespoon(s) parsley, freshly chopped

Method

1. Heat oil in a large saucepan. Add bacon and fry for a few mins, to brown. Add onion, carrots and celery, then cook for 5 mins, till soft. Pour over milk, add potatoes and season. Bring to the boil, then simmer for 5 mins.
2. Add haddock and leave to cook for 10 mins. Break defrosted fish into large chunks. Add sweetcorn and thickening granules. Cook for several mins, till thickened. Serve in bowls, sprinkled with parsley, with crusty bread.

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