This creamy fish soup with corn and potato will warm you up – serve with buttery homemade garlic baguette and plenty of parsley
Prep:30 mins
Serves 4
1 tbsp olive oil1 onion, finely chopped100g streaky bacon, chopped200g potato, chopped into small pieces2 tbsp plain flour600ml milk400ml chicken stock300g smoked haddock, skinned and cut into 1cm pieces325g can sweetcorn, drained
STEP 1Heat 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.STEP 2Heat 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.STEP 3Stir 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.
