Ingredients

• 50g/2oz butter
• 1 large onion
• sliced
• 4 rashers smoked bacon
• sliced
• 250ml/9fl oz whole milk
• 200ml/7fl oz single cream
• 300ml/½ pint fish stock
• 1 baking potato
• peeled
• cut into cubes
• 200g/7fl oz canned sweetcorn
• drained
• 450g/1lb smoked
• undyed haddock
• skin removed
• cut into four pieces
• 100g/3½oz spinach
• shredded
• salt and freshly ground black pepper
• 2 tbsp chopped parsley
• to garnish
• crusty bread
• to serve

Directions

• Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes
• until very soft
• but not coloured.
• Add the bacon and cook for five more minutes.
• Add the milk
• cream
• stock and potatoes. Bring to boil
• then reduce the heat to simmer for ten minutes.
• Place half of the sweetcorn into a food processor and blend to a rough paste.
• Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well.
• Add the haddock and cover the pan. Simmer for 8-10 minutes
• until the haddock is completely cooked through.
• Add the spinach and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pour into bowls
• sprinkle with parsley and serve with crusty bread alongside.