G - One-Pot Smoked Fish, Leek & Sweetcorn Chowder

Updated at: Thu, 17 Aug 2023 13:55:19 GMT

Step 1

Boil a kettle. Wash the leek thoroughly to remove any grit from between the leaves, then top, tail and slice finely. Peel and finely chop (or grate) the garlic.

Step 2

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat. Once melted, add the chopped leek with a pinch of salt and cook for 5-6 min or until softened.

Step 3

Meanwhile, dissolve the veg stock mix in 550ml boiled water and 100ml milk. Drain the sweetcorn. Chop the potatoes (skins on) into bite-sized pieces.

Step 4

Once the leek has softened, add the chopped garlic and 1 tsp flour and cook for 30 secs or until fragrant.

Step 5

Once fragrant, add the chopped potatoes and stock and cook for 15-18 min or until the potatoes are almost fork-tender.

Step 6

While the potatoes are cooking, chop the smoked basa into bite-sized pieces.

Step 7

Once the potatoes are almost fork-tender, add the chopped smoked basa, soft cheese and sweetcorn to the pan and gently stir it all together. Cook for 4-5 min or until the smoked basa is cooked through and the potatoes are fork-tender – this is your smoked fish, leek & sweetcorn chowder. Tip: Your fish is cooked when it turns opaque and flakes easily Serve the smoked fish, leek & sweetcorn chowder with a generous grind of black pepper. Enjoy!

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