Name: Smoked haddock & leek chowder
Yield: 1
Ingredients: 600g natural (undyed) smoked haddock -; 500ml milk -; 1 tbsp olive oil -; 150g lardons (diced bacon), or chopped streaky bacon -; 2 sticks of celery , thinly sliced -; 3 medium leeks , washed and sliced -; 2 bay leaves -; 2 medium potatoes , peeled and diced into small cubes -; 500ml fish or chicken stock -; 125g frozen sweetcorn , thawed -; 142ml carton single cream -; 2 tbsp roughly chopped fresh parsley -

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Ingredients for - Smoked haddock & leek chowder

1. 600g natural (undyed) smoked haddock -

2. 500ml milk -

3. 1 tbsp olive oil -

4. 150g lardons (diced bacon), or chopped streaky bacon -

5. 2 sticks of celery , thinly sliced -

6. 3 medium leeks , washed and sliced -

7. 2 bay leaves -

8. 2 medium potatoes , peeled and diced into small cubes -

9. 500ml fish or chicken stock -

10. 125g frozen sweetcorn , thawed -

11. 142ml carton single cream -

12. 2 tbsp roughly chopped fresh parsley -

How to cook deliciously - Smoked haddock & leek chowder

1. Stage

Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.

2. Stage

Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.

3. Stage

Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.