Easy Corn Chowder

Ingredients

• 1 onion, sliced
• 1 garlic clove, crushed
• 1 x 225g can sweetcorn
• 1 baking potato, diced
• pinch of dried chilli flakes
• 300ml vegetable stock
• 300ml semi-skimmed milk
• 50g smoked haddock, flaked
• 2 tbsps chopped fresh parsley
• salt and freshly ground black pepper
• 2% fat Greek yogurt, to serve

Cooking Instructions

1. Heat a large non-stick pan and dry-fry the onion and garlic for 1-2 minutes until soft.
2. Add the sweetcorn, diced potato, chilli flakes, vegetable stock and milk and bring to a gentle simmer. Cook for about 15 minutes until the potatoes are soft.
3. Adjust the seasoning with salt and black pepper, then transfer to a liquidiser and blend until smooth. Return to the pan, adding the smoked haddock and parsley and heat through to cook the fish.
4. Spoon into serving bowls and swirl with some Greek yogurt on top. Serve with crusty bread.

Tips

Add the haddock just before serving as it will soon break up if allowed to simmer for too long.