serves 4 - 6
3/4 pound smoked cod fillet
1 small onion, finely chopped
1 bay leaf
4 black peppercorns
3 3/4 cups skimmed milk
2 tsp cornstarch
8 ounce canned sweetcorn kernels
1 tbsp chopped fresh parsley
1. Skin the fish and put it into a large saucepan with the onion, bay leaf and peppercorns. Pour over the milk.
2. Bring to the boil, then reduce the heat and simmer very gently for 12-15 minutes, or until the fish is just cooked. Do not overcook.
3. Using a slotted spoon, lift out the fish and flake into large chunks. Remove the bay leaf and peppercorns and discard.
4. Blend the cornstarch with 2 tsp cold water and add to the saucepan. Bring to the boil and simmer for about 1 minute or until slightly thickened.
5. Drain the sweetcorn kernels and add to the saucepan together with the flaked fish and parsley. Reheat gently and serve.
The flavour of the chowder improves if it is made a day in advance. Leave to cool, then chill in the fridge until required. Reheat gently. Do not allow the soup to boil, or the fish will disintegrate.