HADDOCK CHOWDER
4 chives, chopped
500 g potatoes, peeled and diced
250 ml fish or vegetable stock
250 ml milk
1 bay leaf
500 g smoked haddock, skinned and diced
1 x 410 g tin cream-style sweetcorn
salt and pepper
Put the chives, potatoes, stock, milk and bay leaf in a saucepan and bring to the boil.
Reduce the heat and simmer gently until the potatoes are nearly soft.
Add the fish and sweetcorn.
Season to taste.
Simmer gently until the fish is cooked.
Remove the bay leaf and serve with fresh bread.
Serves 4
Photo and recipe: Melissa Ann Vermeulen
