Smoked haddock & sweetcorn chowder with herby garlic bread

Contains pork – recipe is for non-Muslims only
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
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 807
fat 43g
saturates 23g
carbs 71g
sugars 19g
fibre 6g
protein 35g
salt 4.3g

Ingredients

1 tbsp olive oil
1 onion, finely chopped
100g streaky bacon, chopped
200g potatoes, chopped into small pieces
2 tbsp plain flour
600ml milk
400ml chicken stock
300g smoked haddock, skinned and cut into 1cm pieces
325g can sweetcorn, drained
1 baguette
140g butter, softened
4 garlic cloves, crushed
small pack flat-leaf parsley, finely chopped

Method

Heat 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.
Heat 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.
Stir 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.