- 1 onion, chopped
- 2 potatoes, scrubbed and sliced
- 500ml vegetable stock
- 2 smoked haddock fillets, about 100g/4oz every, skinned and carve into chunks
- 418g can creamed corn
- 4 tbsp milk, or to taste
- handful parsley, chopped (non-compulsory)
Secure the onion and potatoes into a extensive sauté pan. Pour over the vegetable stock and simmer for 6-8 mins till the potatoes are soft, but still dangle a itsy-bitsy chunk. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk – while you savor a thinner chowder, add more.
Gently simmer for five-7 mins till the haddock is cooked (it is a ways going to also simply still flake without distress when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.