Sweetcorn season is coming to an end but there is still time to make this tasty main course soup.
Sweetcorn & Haddock Chowder – to serve 4
- 25g butter
- 1 onion, chopped
- 8 slices of smoked streaky bacon, chopped
- 3 medium potatoes, diced
- 1 litre vegetable stock
- 2 corn cobs, kernels sliced off
- 500g skinless smoked haddock, cut into small chunks
- 5 tbsp double cream
- handful of parsley, chopped
Melt the butter in a large pot. Fry the onion and bacon for about 5 minutes or until soft. Add the potatoes and cook for another couple of minutes, then pour in the stock and simmer until the potatoes are just tender (about 8 minutes).
Add the corn kernels and smoked haddock. Cook for another few minutes before adding the cream and some black pepper. Add salt if necessary but remember the fish is pretty salty, then stir through the parsley. Serve with crusty bread.
Wine Suggestion: We’ve been having a bit of a debate about this as many white wines could be intimidated or even clash with the smoked fish. We suggest going for a white wine that’s a bit more fruity than what you might pair with an unsmoked fish. Think a Riserva level Pinot Grigio rather than a Muscadet and you should have a treat.