The finished recipe. Haddock and Sweetcorn ChowderIngredients 1 to 6. 170 g Haddock fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 130 g Potato (Raw, peeled weight.). 80 g Leek. 60 g Sweetcorn, tinned and drained (Drained weight.). 200 ml Semi-skimmed milk. 200 ml Fish stock (Made up from a cube or a pot.)Ingredients 7 to 9. 30 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.). 6 g Cornflour. A few, snipped ChivesStep 1. Fry the chopped bacon in a dry saucepan for three minutes until it colours, then add the sliced leek and cook for five more.Step 2. Add the diced potato and the stock, bring to a simmer and cook for twelve minutes until the potato is tender.Step 3. Mix the cornflour with a little of the cold milk, add the rest, pour it in and stir until it thickens slightly.Step 4. Add the sweetcorn and the haddock in chunks. Poach gently for five minutes, without boiling, until the fish flakes.Step 5. Season, and finish with chives and black pepper.
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