Sweetcorn and smoked haddock chowder

A rich chowder with smoked haddock by Lawrence Murphy.

The temperature is definitely dropping, so it’s good to have a bowl of soup ready when returning from a long walk with the terriers.

A chowder must contain either milk or cream and this tasty sweetcorn chowder has both and some smoked haddock making it extra special. I top mine with a little sour cream and chopped chives.

Ingredients – serves 4

Corn kernels from 4 blanched corn on the cob

1 onion chopped

Stick celery finely chopped

White small leek finely chopped

Bay leaf

6 new potatoes peeled, diced

600ml milk

200ml double cream

Seasoning

250g natural smoked haddock cut into cubes

Method

1. Heat a large pan on the stove and add a little olive oil

2. Add the onion celery and leek and cook on a low heat for 4 minutes without colouring.

3. Take half of this mixture and put into a bowl to be added back to the chowder later.

4. Add half of your sweetcorn to the pan along with the bay, milk and cream

5. Bring to the boil and simmer for 5 minutes.

6. Liquidise and put back into the pan. Add the onion, leek and celery that you reserved along with the potato and the rest of the sweetcorn. Cook until the potato is just ready to eat.

7 Add the smoked haddock, cook for 2 minutes. Taste and season. Remove bay leaf.

8. Ladle into 4 bowls to serve.

Sweetcorn and smoked haddock chowder | Recipe of the week