One-Pot Smoked Haddock Chowder

Ingredients

• 30g butter
• 1 onion, finely chopped
• 1 leek, trimmed and thinly sliced
• 400g potatoes, peeled and cut into 1cm cubes
• 500ml fish or vegetable stock
• 1 bay leaf
• 400g undyed smoked haddock, skinned and cut into chunks
• 300ml whole milk
• 200g tinned sweetcorn, drained
• 100ml double cream
• 3 tbsp chopped fresh parsley
• Salt and black pepper to taste

Method

1. Melt the butter in a large pan over a medium heat. Cook the onion and leek for 5 minutes until soft.

2. Add the potatoes, stock and bay leaf. Bring to the boil, then simmer for 10 minutes until the potatoes are just tender.

3. Pour in the milk, add the haddock and sweetcorn and cook gently for 4 to 5 minutes until the fish flakes easily.

4. Stir in the cream and parsley and warm through. Discard the bay leaf, season with pepper and a little salt if needed, and serve.