Chunky sweetcorn, haddock & potato soup

30-60 minutes 600 kcal or less cullen skink easy family filling soup fish fish soup haddock hearty soup mains quick soup starter sweetcorn

N/A

Serves 4

Source

Ingredients

25g butter

1 onion , chopped

8 rashers smoked streaky bacon , chopped

3 medium potatoes , diced

1l vegetable stock

2 sweetcorn cobs, kernels sliced off

500g skinless smoked haddock , cut into bite-sized pieces

5 tbsp double cream

small bunch parsley , chopped

Method

Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft. Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.

Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.