Corn and haddock chowder

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 tbsp olive oil

1 onion, finely diced

335g skinless and boneless smoked haddock fillet, cut into chunks

325g tin of sweetcorn, drained

400g Maris Piper potatoes, mashed

400ml semi-skimmed milk

300ml vegetable stock

14g fresh flat-leaf parsley leaves, washed and roughly chopped

Directions

In a large saucepan, heat the oil and fry the onion for 1 minute. Add the haddock and half the sweetcorn, then fry for 5 minutes until the haddock is cooked through. Transfer a quarter to a bowl and;set aside.

Meanwhile, in a food processor, whizz together the mashed potato, remaining sweetcorn, milk and stock. Add to the pan with the haddock, along with half the parsley. Simmer until heated through.

Divide between 4 bowls and top each with some of the reserved haddock, onion and sweetcorn. Top with the remaining parsley and season with freshly ground black pepper to serve.

Nutrition

• Calories: 306kcal
• Total Fat: 6.7g
• Saturated Fat: 1.9g
• Sodium: 1.0g
• Total Carbohydrate: 32.0g
• Dietary Fiber: 5.4g
• Total Sugars: 11.6g
• Protein: 26.9g