Place haddock in a saucepan and add the milk, plus 600 ml water.
Bring to the boil and simmer for 2 minutes.
Remove from heat, cover the pan and let stand for 15 minutes.
Drain haddock and reserve 1 litre of liquid.
Remove the skin from the haddock and break into flakes.
In a saucepan, melt the butter and add flour to form a roux (paste).
Gradually add reserved haddock liquid, while whisking continuously.
Bring the sauce to the boil, then stir in cream and bay leaves.
Add diced potatoes and simmer gently for 10-15 minutes or until potatoes are tender.
Heat a little oil in a frying pan and sauté the bacon until crispy.
Add the leeks and sauté until soft.
Add the sweetcorn and heat until cooked through.
Fold the haddock, bacon, vegetables, dill and nutmeg into soup.
Season to taste with salt and pepper.
Serve immediately, discarding bay leaves.
Reprinted with permission of Bits of Carey.
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