Creamy sweetcorn and smoked haddock chowder

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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