Chowder

A  creamy fish soup with an abundance of vegetables and with a subtle hint of bay leaf - perfect for a cold winter's evening.  You will be ready to sit down to a hearty meal in under 45 minutes!

2 tablespoon butter

1 onion, chopped

2 leeks, sliced

2 celery stalks, sliced

salt and pepper

150g mushrooms, sliced

2 tablespoons flour

2 cups full cream milk

2 carrots, diced

2 potatoes, diced

1 1/2 cup water or stock

1 bay leaf

1/2 cup frozen sweetcorn

salt and pepper 2 tablespoons flour\2 smoked haddock fillets, skinned (about 400g)

Heat the butter in a large saucepan.  Add the onion, cook for 2-3 mins, without browning, then add the leeks, celery and mushrooms and saute until soft. Season with salt and pepper.

Sprinkle over the flour and mix through. Cook for 1 minute or so.

Pour over the milk bit by bit, stirring all the time. Add the water, carrots, potatoes and bay leaf. Bring to the boil, then simmer for 5 mins stirring regularly to avoid it sticking to the bottom of the pan.

Add the sweetcorn and cook for 2-3 minutes, bringing back up to heat.

Add the haddock, then leave to gently cook for another 5-10 mins. As it cooks, break it into large chunks.   Season.

Serve with a grinding of black pepper and crusty white bread.