- 50g unsalted butter
- 2 tbsp olive oil
- 2 large mild onions, finely sliced
- 1 celeriac (about 600g), diced
- 3 large potatoes, diced
- 250ml vegetable stock
- 800g undyed smoked haddock, pin bones removed
- 1 bay leaf
- 600ml whole milk
- 200g sweetcorn kernels
- Small handful chopped fresh
- Flatleaf parsley, to serve
- Heat the butter and oil in a large pan and gently fry the onion for 5 minutes until soft. Add the celeriac and potato to the pan, season well and fry for 5-6 minutes, then add the stock, bring to the boil and cook for 5-10 minutes until tender. Remove from the heat and leave covered.
- Place the fish in a large pan with the bay leaf, cover with the milk and bring to the boil. Turn off the heat and leave for 5 minutes or until just cooked. Remove from the pan with a slotted spoon and flake into large chunks, removing any skin.
- Return the onion and root-veg mixture to a medium heat. Add the milk from the poached fish and the sweetcorn and gently simmer for 2-3 minutes. Check the seasoning. Divide the chowder into two and serve half immediately, with half the haddock, sprinkled with the parsley.
- Allow the remaining liquid to cool, then add the cooled haddock and freeze in a sealed plastic container for up to 1 month.
- Defrost fully before gently reheating in a pan until piping hot.
- This is gentle and very slightly sweet, so match with a soft, easy-going white such as Australian Chardonnay/Semillon.