Fish & sweetcorn chowder

Name: Fish & sweetcorn chowder
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 50 g 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; 100 ml 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

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

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Serves1
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

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

Method

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.
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.
Ladle the chowder into a bowl, squeezing over the lemon juice. Sprinkle with more black pepper if liked, and serve with the bread.