Smoked Haddock & Sweetcorn Chowder

Ingredients

• 100 g Iceland frozen diced onions
• 1 tbsp olive oil
• 400 g potatoes - any variety is fine
• 1 litre milk (I use skimmed but any type should work well)
• 2 bay leaves (or 1 dried bay leaf)
• 3 cloves
• 4 Iceland Smoked Haddock Fillets
• 250 g Iceland Frozen Sweetcorn
• Salt and pepper

Instructions

1. 1

   Heat the oil in a medium-sized saucepan. Once hot, turn the heat down low and add the onions (100g). Fry for 5 minutes until softened, stirring them regularly to ensure that they don't burn.

2. 2

   While the onions are cooking chop the potatoes (400g) into bite-sized pieces.

3. 3

   Add the potatoes to the pan along with the milk (1 litre), bay leaves (2) and cloves (3). Bring to the boil and then simmer for 5 minutes.

4. 4

   Add the smoked haddock fillets and cook for 6 minutes. Remove them from the pan, remove the skin, flake the haddock into bite-sized pieces and return it to the pan. Add the sweetcorn (250g) and cook for a further 4 minutes.

5. 5

   Remove the bay leaves and cloves, season with salt and pepper and serve.