- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 potatoes, scrubbed and sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 500ml vegetable stock
- 2 smoked haddock fillets, about 100g/4oz each, skinned and cut into chunks
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 418g can creamed corn
- 4 tbsp milk, or to taste
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- handful parsley, chopped (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
Tins of creamed corn can be bought from supermarkets.