20 g butter
3 leeks, chopped
4 sprigs of thyme
750 ml (3 cups) vegetable stock
1 sweetcorn on the cob
1 potato, chopped
6 haddock fillets
milk to cover the fish
2 bay leaves
handful of fresh parsley, chopped
Heat the butter in a saucepan over low heat, add the leeks and thyme and cook for 3 minutes, stirring.
Pour the vegetable stock over the leek mixture.
Use a sharp knife to cut the sweetcorn kernels
from the cob.
Add to the saucepan with the potatoes and simmer for 15 minutes.
Put the haddock in a separate pan, pour in enough milk to cover the fish and add the bay leaves.
Simmer gently for 5 minutes, being careful not to overcook the fish.
Discard the bay leaves and ladle the poaching milk into the stock and vegetable mixture.
Ladle the chowder into bowls, top with the haddock and serve sprinkled with parsley.
INFO / TIPS / CREDITS
Preparation time: 10 min
Cooking time: 20 min