Smoked haddock chowder
- 450g smoked haddock fllets
- 500ml whole milk
- 1 bay leaf
- 1 sprig thyme
- 40g butter
- 1 small onion, chopped
- 1 stick celery
- 1 leek, trimmed and chopped
- 450g potatoes, peeled and cut into small cubes
- 175g frozen sweetcorn
- 1 level tbsp cornflour, mixed with 1-2 tbsp cold water
- Chopped parsley, to serve
- Crusty bread, to serve
Put the smoked haddock in a large pan with the milk, bay leaf, thyme and 300ml water. Heat slowly until simmering, then partially cover the pan and simmer for 3 minutes. Keep an eye on it to make sure it doesn’t boil over. Remove from the heat and leave in the covered pan for 10 minutes.
Meanwhile, melt the butter in another large pan and add the onion, celery and leek. Stir until all the pieces are coated, then cover the vegetables with a round of greaseproof paper. Put a lid on the pan. Cook over a very low heat for 5 minutes. Remove the paper, add the potato cubes and stir together. Replace the paper and cook for another 5 minutes.
Strain the haddock through a colander into a large bowl. Reserve the liquid. Discard the thyme, bay leaf and haddock skin. Flake the fish and set aside.
Add the reserved fish liquid, plus the sweetcorn, to the vegetables. Bring to the boil, cover and simmer for 10 minutes, or until the potato is tender.
Return the fish to the pan and heat through. Stir the cornflour into the soup. Heat until simmering again.
Sprinkle with parsley and serve with bread, if you like.