Haddock, Bacon and Sweetcorn Chowder

Make haddock, bacon and sweetcorn chowder, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Haddock fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
300 g Potato (Raw, peeled weight.)
150 g Sweetcorn, tinned and drained (Drained weight.)
120 g Leek
500 ml Semi-skimmed milk
60 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)
10 g Butter
One Bay leaf
A few, snipped Chives
Ingredient notes on the recipe page.

METHOD
1. Fry the bacon, cut into small pieces, in the butter until it starts to crisp. Add the sliced leek and soften for eight minutes.
2. Add the potato in 1 cm dice, the milk and the bay leaf. Simmer very gently, stirring now and then so the milk does not catch, for fifteen minutes until the potato is soft.
3. Crush a few of the potato pieces against the pan to thicken it, then add the sweetcorn and the haddock in large chunks. Cook for four minutes, until the fish flakes when pushed.
4. Season with black pepper and a little salt, taking the bacon into account, and finish with chives.

Contains milk and fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/haddock-bacon-sweetcorn-chowder

AI-generated images illustrating the recipe.

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