Smoked Haddock Chowder

• 10 g of butter
• 30 g of spring onion, finely sliced
• 100 g of leek, finely sliced
• 40 g of celery, finely diced
• 100 g of frozen sweetcorn
• 200 g of potatoes, peeled and diced (1-2 cm)
• 300 ml of fresh vegetable stock
• 400 g of smoked haddock, skinned
• 50 ml of double cream
• 50 ml of semi-skimmed milk

Prepare the ingredients.

Place the butter in the bowl.

Soften the spring onions, leek and celery.

Add the sweetcorn, potatoes and stock. Stir well to combine. Place haddock on top.

Cooking time: 5 min.

Stir in the cream and milk, season to taste. Serve and enjoy!