Tins of creamed corn can be bought from supermarkets.
Put the onion and potatoes into a large
sauté pan. Pour over the vegetable stock
and simmer for 6-8 mins until the potatoes
are soft, but still have a slight bite. Add
the chunks of smoked haddock. Tip in the
creamed corn and add the milk – if you like
a thinner chowder, add more.
Gently simmer for 5-7 mins until the
haddock is cooked (it should flake easily
when pressed with a fork). Sprinkle over the
parsley, if using, then ladle into bowls.