Haddock and Sweetcorn Chowder

a hearty chowder to fill the family and warm the colly-wobbles out of a winters day

Ingredients

• RYVITA^® Wholegrain Crackerbread
• 8 tsp margarine
• 2 medium onions finely chopped
• 480g potatoes peeled and cubed
• 4pts fish or vegetable stock
• 150g skinned and boned smoked haddock cut into chunks
• 1 tin of sweetcorn kernals
• 300 ml skimmed milk
• salt and pepper
• 1 Tbs cornflour blended with a little water
• 2 Tbs chopped, fresh parsley

Method

Melt margarine in a saucepan and saute onions and potatoes for 3 to 4 minutes. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 5 minutes. Place contents into a slow cooker. Add the smoked haddock and sweetcorn. Add the milk and cornflour. Leave to cook slowly. Season with salt and pepper. Serve with fresh, chopped parsley and RYVITA Wholegrain Crackerbread. ENJOY...