Fish & sweetcorn chowder

A joyous destination for in-season sweetcorn. Creamy and comforting, this is an ideal quick supper for one.

Ingreadient

• 50g miniature potatoes, chopped into small pieces
• ½ tbsp unsalted butter
• ½ tsp ground black pepper
• ½ tbsp olive oil
• ½ leek, finely sliced
• ¼ tsp salt
• 1 Essential Sweetcorn cob, kernels sliced off (cob reserved)
• ½ tbsp plain flour
• 100ml milk
• 1 coley fillet (from a 400g pack Essential Coley Portions), defrosted
• 1 tbsp frozen Cooks' Ingredients Chopped Parsley
• ½ lemon, juice
• 1 small baguette or crusty roll, to serve

Step by step

1. Put a pan of salted water on to boil. Once boiling, add the potatoes and cook for 5-6 minutes, until cooked but with a bite, then drain and set aside. Return the pan to a medium heat with the butter, black pepper and oil. Once hot add the leek with the salt and cook for 3-4 minutes, until softened.
2. Add the corn kernels and flour; stir to form a paste, then add the milk and 150ml water. Add the stripped cob and the potatoes. Bring to the boil, then reduce to a simmer, add the coley and cover. Simmer for 4-5 minutes, until the fish is cooked through and opaque. Take out and discard the corn cob, then gently flake the fish with a wooden sppon. Season, adding a little milk if it looks too thick and stir through the parsley.
3. Ladle the chowder into a bowl, squeezing over the lemon juice. Sprinkle with more black pepper if liked, and serve with the bread.