Smoked Haddock and Sweetcorn Chowder

My version of the traditional all-American clam chowder is a fishy, cream-based soup with smoky afternotes from the haddock and the welcome addition of starchy sweetcorn. Fresh sweetcorn kernels are best in late summer and can be stripped from the cob with a sharp knife. Look for undyed haddock - the bigger the fillet the chunkier the soup will be.

I add sliced spring onions to give a piquant finish, but finely shredded chives will do the same job. You can add another dimension with