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
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.
Try serving the chowder with 4 crushed cream crackers topped with the cheese, and placed under a grill until golden.
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Visit the Potato Council for information on one of Britain's finest, natural, wholesome and economical foods. You'll also find potato recipes, nutritional information and tips on which potato variety to use.
A warming and filling dish, this casserole was devised by food archeologist Alan Coxon and takes just 10 minutes to prepare
Make a one-pot Thai red chicken curry with potatoes, so you don't need to worry about getting the rice just right. Or why not serve an all-in-one roast dinner to really impress your guests.
Fishcakes can be tricky to get right - you have to perfect the balance of fish and potatoes and this recipe, devised by Alan Coxon, does just that!
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