Corn Cob & Smoked Haddock Chowder Recipe

Ingredients

260g smoked wild haddock fillets
6 spring onions
1 celery stick
250g potatoes
1 tbsp ghee
200g sweetcorn kernels
500ml corn cob stock
125ml full cream milk

Prep: 10 mins | Cook: 30 mins

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Method

1. Pop a deep frying pan on a medium heat and fill with water. Bring it to the boil. Once the water is bubbling, add the smoked haddock fillets and turn the heat down to medium. Simmer for 5-6 mins till the haddock is cooked through and opaque, then lift the haddock out and set aside on a plate.

2. Meanwhile, trim the roots and ragged greens from the spring onions. Finely slice the white and green parts, keeping them separate. Trim and dice the celery. Peel and dice the potatoes.

3. Melt the ghee in a medium-sized pan over a medium heat. Add the white parts of the spring onion and the celery. Season with a little salt and pepper. Fry for 5 mins, stirring often, till the veg are glossy. Add the potatoes and sweetcorn and fry, stirring often, 5 mins till the veg start to soften.

4. Pour the corn cob stock into the pan. Pop on a lid and bring to the boil. Turn the heat down and simmer for 10-15 mins, till the veg are tender. Meanwhile, flake the haddock fillets into chunks and discard the skin.

5. Ladle half the soup into a blender. Add the milk to the blender. Whizz till smooth, then pour back into the pan. Alternatively, you can add the milk to the pan and use a stick blender to whizz the soup a few times in the pan, or leave the soup chunky if you prefer.

6. Place the pan back on a low heat. Add the flaked smoked haddock. Warm through for 2-3 mins till piping hot. Taste and adjust the seasoning, if you think it needs it. Ladle into warm bowls and top with the sliced spring onion greens to serve.

7. Love Your Leftovers
This soup will keep for a day in the fridge in a sealed container, so it's perfect if you want to save a portion for the next's day's lunch or dinner.

8. Swap Your Stock
Using a homemade corn cob stock adds an extra layer of flavour to this late summer soup, but you can also use chicken or vegetable stock if you prefer.