Lighter smoked haddock chowder

This dish is a flexible feast. It’s filling when you are starving and then seems light when a light lunch is required. It must be magic!

Serves 2

Ingredients

1 onion, peeled and chopped 1 garlic clove, peeled and crushed 2 waxy potatoes, scrubbed and thinly sliced 500ml gluten-free vegetable stock 2 undyed smoked haddock fillets (about 100g each), skinned and cut into chunks 418g can creamed corn 4 tbsp skimmed milk, or to taste freshly ground black pepper, to taste A handful of fresh parsley, chopped

Method

• Put the onion, garlic and potatoes in a large frying pan over a medium heat. Pour over the vegetable stock and simmer for about 8 minutes until the potatoes are soft, but still have a slight bite.

• Add the chunks of smoked haddock, the creamed corn and half of the milk (if you prefer thinner chowder, add more milk). Season with a little black pepper.

• Simmer gently for 5–7 minutes, until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley and serve.