- 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…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.