Smoked Haddock Chowder

• 1 kg smoked haddock
• 300 g streaky bacon (chopped)
• 675 g baby new potatoes
• 1 large onion (chopped)
• 1 (400 g) can sweetcorn
• 900 ml milk
• 450 ml fish stock
• 80 ml double cream
• 25 g butter
• smoked paprika (to taste)
• cayenne pepper (to taste)

1. Heat milk in a large pan (I use a wok) until just below simmering.
2. Add smoked haddock fillets & cook until meat is firm (around 8 minutes).
3. Allow to cool & flake the fish, into a bowl & cover.
4. Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat.
5. Meanwhile fry the streaky bacon until crispy.
6. Remove with a slotted spoon & add to the pan.
7. Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan.
8. Raise the temp & simmer until the potatoes are about cooked (20 mins).
9. Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up.
10. Add the butter & cream & stir until butter has melted.
11. Add smoked paprika & cayenne pepper to taste.
12. Serve with crusty white farmhouse bread.

haddock, bacon, baby new potatoes, onion, sweetcorn, fish stock, cream, butter, paprika, cayenne pepper

Taken from www.food.com/recipe/smoked-haddock-chowder-162509 (may not work)