Alan Coxon's smoked haddock & potato chowder

A creamy, delicious, filling fishy soup that takes mere minutes to make and was devised by food archeologist Alan Coxon

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4

What you need:

• 15g butter
• 500g frozen mixed vegetables
• 175ml chicken stock
• 300ml semi skimmed milk
• 375g Estima potatoes, cut into 2cm pieces
• 198g tin sweetcorn, drained
• 375g smoked haddock cut into 2.5cm pieces
• To serve: 50g Cheddar cheese, grated

What you do:

Melt the butter in a large saucepan and add the mixed vegetables, stock and milk, bring to the boil. 
Add the potatoes and simmer for 10 minutes.
Add the sweetcorn and haddock and cook for a further 5 minutes, season to taste.
Ladle into 4 bowls and top with cheese.

Alan's handy tip:

Try serving the chowder with 4 crushed cream crackers topped with the cheese, and placed under a grill until golden.

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