Seafood Chowder

Serves 4 

Ingredients

50g/2oz butter
1 large onion (sliced)
4 rashers maple smoked bacon (diced)
250ml whole milk
200ml single cream
300ml pint fish stock
1 baking potato (peeled & cut into cubes)
200g frozen sweetcorn (or tinned, drained)
1pk smoked haddock, skin removed (cut into four pieces)
salt and pepper
1pk mussels cooked (optional - see guide to Cooking Shellfish)
2 tbsp chopped parsley
crusty bread

Method

• Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured
• Add the maple smoked bacon and cook for a further five minutes
• Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes
• Add sweetcorn and stir well
• Add the smoked haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through
• Season with salt and freshly ground black pepper
• Add the cooked mussels
• To serve, pour into bowls, sprinkle with parsley and serve with crusty bread on the side