Cod and Corn Chowder
Cod and Corn Chowder



  • 50g new potatoes, chopped
  • ½ tbsp butter
  • ½ tsp black pepper
  • ½ tbsp olive oil
  • ½ sliced leek
  • Pinch of salt
  • 1 sweetcorn cob, kernels removed and cob reserved
  • ½ tbsp flour
  • 100ml whole milk
  • 400g cod fillet
  • 1 tbsp chopped parsley
  • ½ lemon, juice only
  • Boil the potatoes for 6 mins or until cooked but still with a little bite, then drain and set aside. Add the butter, oil and pepper to the pan and cook the leek with a pinch of salt for 3 mins to soften. Stir in the flour and sweetcorn kernels to form a paste, then slowly add the milk and 150ml water. Pop the empty corn cob in the pan and stir in the potatoes, then bring to a simmer.
  • Add the cod to the soup, simmer for 5 mins, then discard the corn cob and gently flake the fish. Season, stir through the parsley, and serve in bowls with crusty bread and some more black pepper sprinkled on top.
25 mins
1 serving

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