Smoked haddock & sweetcorn chowder

1 of 5-a-day american soup autumn easy meal everyday fish chowder fish soup low fat midweek quick quick meal weeknight

N/A

Source

Ingredients

25g butter

1 onion , chopped

3 celery sticks , chopped

200g baby new potatoes , halved

500ml chicken stock

400ml semi-skimmed milk

300g frozen sweetcorn (or drained weight from a can)

400g undyed smoked haddock fillets, skinless and boneless

small pack flat-leaf parsley , leaves only, chopped

Method

Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.

Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.

To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.