Smoked haddock & sweetcorn chowder with herby garlic bread

Serves 4 Prep 30 mins Cook 35 mins

1 tbsp olive oil 1 onion, finely chopped 100g streaky bacon, chopped 200g potatoes, chopped into

small pieces 2 tbsp plain flour 600ml milk 400ml chicken stock 300g smoked haddock, skinned

and cut into 1cm pieces 325g can sweetcorn, drained

FOR THE HERBY GARLIC BREAD 140g butter, softened 4 garlic cloves, crushed small pack flat-leaf parsley,

finely chopped 1 baguette

1 Heat oven to 200C/180C fan/gas 6. Mix the butter, garlic and half the parsley, then spread between diagonal cuts in the baguette. Wrap in foil and set to one side.

2 Heat the oil in a large pan over a medium heat. Fry the onion and bacon for 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins.

3 Stir the flour into the bacon and potato and cook for a couple of mins, then slowly add the milk and stock. Bring to the boil, reduce heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the fish and sweetcorn and simmer for 5 mins. Stir in the remaining parsley and serve alongside the garlic bread. CHOWDER PER SERVING 382 kcals, fat 13g, saturates 4g, carbs 37g, sugars 15g, fibre 3g, protein 30g, salt 3.1g BREAD PER SERVING 435 kcals, fat 30g, saturates 19g, carbs 34g, sugars 4g, fibre 3g, protein 5g, salt 1.2g