25 g butter
1 onion, chopped
3 celery sticks, chopped
200 g baby red potatoes, halved
500 ml chicken stock
400 ml semi-skimmed milk
300 g frozen sweetcorn (or drained weight from a can)
400 g smoked cod fillets, skinless and boneless
1 small bunch flat-leaf parsley, leaves only, chopped
- Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
- Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the cod fillets on top. Let the mixture simmer very gently for 5 mins or until the cod just starts to break up.
- To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.