Melt the butter in a large saucepan. Fry
the onion and bacon for 5 mins until soft.
Add the potatoes to the pan and cook for
a further 2 mins, then pour in the stock
and simmer for 8 mins or until the
potatoes are just tender.
Add the corn kernels and smoked
haddock. Cook for another 3 mins then
add the double cream and some black
pepper. Taste before you add any salt,
then stir through the chopped parsley.
Ladle into bowls and serve with crusty
bread if you like.