Ingredients

• 1 good slice butter
• 3-4 medium leeks
• roughly sliced
• 1 small handful tender fresh thyme sprigs
• 1 corn on the cob
• a couple of handfuls of new potatoes
• cut into bite-sized chunks
• a couple of undyed smoked haddock fillets
• milk
• enough to cover the fish
• 2-3 fresh bay leaves
• a sprinkling of black peppercorns
• a good handful fresh flatleaf parsley
• roughly chopped

Directions

• In a deep pan
• heat the butter until melted
• add the leeks with the thyme and cover with a circle of greaseproof paper big enough to tuck down a little over the leeks. Cover with a lid so no steam escapes
• and cook gently for about ten minutes. Run a sharp knife down the sides of the corn to remove the kernels and add them to the pot with the potatoes
• which will add some body to the chowder. Replace the greaseproof paper and the lid and continue to cook for a further ten minutes.
• Meanwhile
• place the smoked haddock fillets in another shallow pan and pour in the milk
• enough to just cover the fish. Add a bay leaf or two and a sprinkling of peppercorns. Bring to a gentle simmer and cook the fish for eight minutes or so
• being careful not to overcook it.
• Lift the lid of the pan containing the leeks and remove the greaseproof paper
• and ladle in the poaching milk of the fish without the bay leaves or peppercorns
• followed by large chunks of haddock
• removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls.