Name: Easy haddock, baby potato and corn chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Fish
Ingredients: 1 x 500 g Sea Harvest Haddock Steaks; 1 tbsp olive oil; 1 knob of butter; 2 medium onions finely chopped; 1 large celery stalk thinly sliced; 2 baby leeks thinly sliced; 2 garlic cloves finely chopped; 2 cup vegetable stock or fish stock; 1 cup fresh cream; 4 large potatoes peeled and cubed; 1 x 410 g canned whole-kernel sweetcorn drained; 2 sprigs fresh thyme picked and chopped; Small bunch of flat-leaf parsley chopped

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Ingredients (13)

1 x 500 g	Sea Harvest Haddock Steaks
1 tbsp	olive oil
1 knob of	butter
2	medium onions — finely chopped
1 large	celery stalk — thinly sliced
2	baby leeks — thinly sliced
2	garlic cloves — finely chopped
2 cup	vegetable stock — or fish stock
1 cup	fresh cream
4	large potatoes — peeled and cubed
1 x 410 g	canned whole-kernel sweetcorn — drained
2 sprigs	fresh thyme — picked and chopped
Small bunch of	flat-leaf parsley — chopped

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Method:

Preheat the oven to 200ºC.

Lay frozen Sea Harvest Haddock Fillets on a baking tray. Bake in the oven for 15–25 minutes until cooked through. Alternatively cook in an air-fryer for the recommended time.

Set a medium-sized pot over medium-high heat. Add the oil and butter; allow the butter to melt and the oil to heat and then add the onions, celery and leeks. Fry for 6 minutes until the veggies have softened. Add the garlic and fry for another minute until fragrant.

Add stock and cream and then the potato cubes. Cover and simmer for 10–15 minutes until the potatoes are soft. Add the corn and thyme and stir gently to combine so as to not break down the potatoes too much. Simmer for another 5–8 minutes. Flake the cooked haddock pieces into the chowder and stir gently.

Portion into serving bowls and garnish with a little chopped parsley. Serve with crusty bread or salted crackers.