Haddock, Bacon and Sweetcorn Chowder
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Milk will catch on the base of the pan if boiled. Keep it at the slowest simmer you can manage and stir along the bottom.
Smoked haddock works and tastes more like the chowder you are thinking of, but check the pack: some is dyed and most is a good deal saltier, so drop the added salt.

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