Name: Smoked haddock & sweetcorn chowder with herby garlic bread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 100g streaky bacon chopped; 200g potato chopped into small pieces; 2 tbsp plain flour; 600ml milk; 400ml chicken stock; 300g smoked haddock skinned and cut into 1cm pieces; 325g can sweetcorn drained; 1 baguette; 140g butter softened; 4 garlic cloves crushed; small pack flat-leaf parsley finely chopped

Smoked haddock & sweetcorn chowder with herby garlic bread

1 tbsp olive oil
1 onion
finely chopped
100g streaky bacon
chopped
200g potato
chopped into small pieces
2 tbsp plain flour
600ml milk
400ml chicken stock
300g smoked haddock
skinned and cut into 1cm pieces
325g can sweetcorn
drained

For the herby garlic bread

1 baguette
140g butter
softened
4 garlic cloves
crushed
small pack flat-leaf parsley
finely chopped

Method

step 1
Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side.
step 2
Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown.
step 3
Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.