Fishy Chowder

Milk used to cook smoked haddock for kedgeree provides a ‘stock’ for this speedy version of an American fish chowder. Add chopped onion, shallot or spring onions, a diced potato or two for bulk and some fresh, tinned or frozen sweetcorn, for texture and a touch of sweetness. Any leftover haddock can of course be stirred in at the last minute, or you could substitute a spoonful of vongole (Italian tinned clams). The ‘stock’ can be extended with milk, water, fish stock. A little cream gives s