1 onion, peeled and chopped
1 garlic clove, peeled and crushed
2 waxy potatoes, scrubbed and thinly sliced (Albert Bartlett Elfe are perfect)
500ml low salt vegetable stock
2 undyed smoked haddock fillets (about 100g each), skinned and cut into chunks
418g can creamed corn
4 tablespoons skimmed milk, or to taste
freshly ground black pepper, to taste
a handful of fresh parsley, chopped
This is a perfect dish for a chilly, wet Sunday brunch.
It’s so quick and easy to make and filling when you are starving and but seems light when you’re just a bit peckish. It must be magic!
Put the onion, garlic and potatoes in a large frying pan over a medium heat. Pour over the vegetable stock and simmer for about 8 minutes until the potatoes are soft, but still have a slight bite.
Add the chunks of smoked haddock, the creamed corn and half of the milk (if you prefer thinner chowder, add more milk). Season with a little black pepper.
Simmer gently for 5–7 minutes, until the haddock is cooked (it should flake easily when pressed with a fork).
Sprinkle over the parsley and serve.
Can be chilled and reheated.