THE MONTHLY RECIPE - (October 2009)

Leek, Sweetcorn and Haddock Chowder

A healthy and warming version of this North American meal. Serves 2.
 
Ingredients
1 tablespoon vegetable oil
250g potatoes, peeled and cut into chunks
250g leeks trimmed, thinly sliced
1 stick of celery, thinly sliced (optional)
300ml hot vegetable stock (or fish stock)
150ml milk
250g smoked haddock fillet, skinned and cut into chunks
1 small can of sweetcorn, drained
Black pepper
A small handful of fresh copped parsley,
Crusty wholemeal bread to serve
 
Method
 
1. Heat the oil in a medium pan. Add the potatoes and cook over a gentle heat, stirring occasionally, for 2 to 3 minutes, until they just begin to soften on the outside.
 
2. Stir in the leeks and celery and cook, stirring occasionally, for 2 to 3 minutes.
 
3. Stir in the stock and milk and bring to the boil. Reduce the heat slightly and simmer for 10 minutes, until the leeks and the potatoes are soft. Add the drained sweetcorn, smoked haddock and season with pepper.
 
4. Cook gently for 5 minutes until the fish is just cooked and flakes easily. Scatter with fresh chopped parsley and serve with crusty wholemeal bread.