Smoked haddock and Jersey Royals chowder

Ingredients

• 450g (1lb) Jersey Royals, scrubbed and halved
• 900ml (1 ½ pints) vegetable stock
• 300g (100oz) skinless smoked haddock, cut into chunks
• 75g (3oz) frozen peas
• 75g (3oz) frozen or canned sweetcorn
• 150ml (¼ pint) single cream
• 2 tbsp cornflour, blended with 3 tbsp milk or water
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Method

• Put the Jersey Royals into a large saucepan with the stock. Bring to the boil, then cover and simmer for 15 minutes, until the potatoes are just tender.
• Add the smoked haddock, peas and sweetcorn. Cook over a very low heat for 4-5 minutes, then add the single cream, blended cornflour and parsley. Heat, stirring gently, until thickened, taking care not to break up the fish.
• Taste and season, though you may not need any salt as the smoked fish is quite salty. Ladle into warm bowls and serve at once.

TIP

If you like, use a mixture of smoked haddock, salmon and prawns to really push the boat out!