Easy smoked haddock chowder
- Preparation and cooking time
- Ready in 35 minutes
- Serves 2
A thick, satisfying warming winter chowder packed with fish and potatoes
- STEP 1
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.
- STEP 2
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.