Ingredients

• 25g/1oz butter
• 1 tbsp sunflower oil
• 100g/3½oz frozen chopped onion (or 1 medium onion
• chopped)
• 20g/¾oz plain flour
• 400ml/14fl oz semi-skimmed milk
• 400ml/14fl oz just-boiled water
• 2 medium potatoes (approximately 200g/7oz each)
• peeled
• cut into roughly 2cm/¾in cubes
• ¼ tsp salt
• freshly ground black pepper
• 100g/3½oz frozen sweetcorn kernels
• 125g/4½oz frozen sliced leeks (or 1 medium leek
• trimmed and finely sliced)
• 4 x 90g/3¼oz frozen smoked-haddock fillets
• 4 large free-range eggs (optional)
• handful roughly chopped fresh flatleaf parsley leaves
• to garnish (optional)

Directions

• Heat the butter and oil in a large
• non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes
• stirring regularly
• until completely softened but not coloured. Sprinkle over the flour and stir the onions well.
• In a measuring jug
• mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions
• stirring after each addition.
• Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil
• then reduce the heat until the mixture is simmering. Simmer
• stirring regularly
• for 10-12 minutes
• or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.
• Place the smoked-haddock fillets on top of the chowder and continue to simmer for 10-15 minutes
• or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer
• without allowing them to break up if possible.
• Carefully remove the cooked smoked-haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer
• stirring.
• If using the eggs
• fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time
• spacing them well apart. Poach very gently for 3-4 minutes
• or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon
• To serve
• spoon the chowder into warm bowls
• seasoning again with salt and pepper
• if necessary. Top each serving with one of the haddock fillets and a poached egg
• if using. Garnish with parsley
• if using. Serve with slices of crusty bread.