As you know I love to cook as seasonally as possible so when my lovely neighbour arrived yesterday with a huge quantity of corn cobs I decided to make this lovely chowder. It really is a meal in itself, Smokey with haddock and just the right amount of sweetness from the corn. You’ll love this easy winter warmer!
Be warned this makes a full stockpot, easily serving 8, so if you want a smaller quantity just halve the ingredients.
Here's how...........
Ingredients
5 large ears of corn stripped from the cobs(or 2 large tins)
1 large finely chopped onion
50ml butter
200ml double cream
500g maris piper potatoes cut into 1” chunks
500g chopped smoked undyed haddock
1.5 litres vegetable stock
Salt and black pepper
2 bay leaves
Method
In a stock pot or large pan melt butter with the onions and bay leaves, sweat gently until onions are translucent, add potatoes and sweetcorn and continue to cook for 5 minutes.
Add stock, cover and cook for 30 minutes.
Use a potato masher to gently crush some of the potatoes to thicken the chowder.
Add haddock, and cream and cook for a further 5 minutes on a low heat.
Season to taste and serve with a fresh crusty granary loaf.
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