Smoked haddock & sweetcorn chowder with herby garlic bread

1 of 5-a-day 4 servings fish soup fish stew homemade garlic bread mains over 800 kcal over an hour smoked fish

N/A

Source

Ingredients

1 tbsp olive oil

1 onion , finely chopped

100g streaky bacon , chopped

200g potato , chopped into small pieces

2 tbsp plain flour

600ml milk

400ml chicken stock

300g smoked haddock , skinned and cut into 1cm pieces

325g can sweetcorn , drained

1 baguette

140g butter , softened

4 garlic cloves , crushed

small pack flat-leaf parsley , finely chopped

Method

Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side.

Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown.

Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.