Chunky Sweetcorn, Haddock & Potato Soup

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 25g butter
• 1 onion, chopped
• 8 rashers smoked streaky bacon, chopped
• 3 medium potatoes, diced
• 1l vegetable stock
• 2 sweetcorn cobs, kernels sliced off
• 500g skinless smoked haddock, cut into bite-sized pieces
• 5 tbsp double cream
• small bunch parsley, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large saucepan over medium heat. Add the chopped bacon and cook for 4 minutes, stirring, until lightly crisp.

2. Add the chopped onion and cook for 4 minutes until softened.

3. Add the diced potatoes and the vegetable stock. Bring to a boil, then reduce to a gentle simmer and cook for 8 minutes until the potatoes are nearly tender.

4. Add the sweetcorn kernels and simmer for 2 minutes.

5. Lay the smoked haddock pieces into the soup, cover and simmer gently for 3 minutes until the fish is opaque, flakes easily and reaches 145°F (63°C).

6. Reduce the heat to low, stir in the double cream and warm through for 1 minute without boiling. Stir in the chopped parsley and serve hot.