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Alan Coxon's smoked haddock & potato chowder

A creamy, delicious, filling fishy soup that takes mere minutes to make and was devised by food archeologist Alan Coxon

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4

What you need:

15g butter
500g frozen mixed vegetables
175ml chicken stock
300ml semi skimmed milk
375g Estima potatoes, cut into 2cm pieces
198g tin sweetcorn, drained
375g smoked haddock cut into 2.5cm pieces
To serve: 50g Cheddar cheese, grated

What you do:

Melt the butter in a large saucepan and add the mixed vegetables, stock and milk, bring to the boil.
Add the potatoes and simmer for 10 minutes.
Add the sweetcorn and haddock and cook for a further 5 minutes, season to taste.
Ladle into 4 bowls and top with cheese.

Alan's handy tip:

Try serving the chowder with 4 crushed cream crackers topped with the cheese, and placed under a grill until golden.

This page can be found at: http://www.secretsauce.co.uk/fish-seafood/chowder-recipes/alan-coxons-smoked-haddock-potato-chowder/

A short link can also be used: http://bit.ly/dXeWsC

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