The Life Kitchen: Corn and haddock chowder
Ingredients to serve 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Not for the faint-hearted this one, a chowder is the daddy of soups. I always make loads of this. A big bowl left in my fridge diminishes over a day or two. This is comfort eating. Forget popcorn, this is the perfect accompaniment to a good film.
Sweetcorn cobs
2 potatoes
2 tablespoons olive oil
25g butter
1 onion, finely chopped
1 stalk celery
300ml fish stock
100ml white wine
300g undyed haddock, skinned and cut into 2.5cm chunks
100ml double cream
Black pepper
Bunch of parsley, chopped
Hold the cobs upright and slice off the yellow kernels. Quarter the potatoes and slice each quarter into five. Keep the slices in cold water.
Heat the oil and butter in a large, heavy-bottomed pan over a low heat. Add the onion and celery and cook, lid on, for five minutes.
Add the corn kernels and potatoes and cook, lid on, for 10 minutes, stirring occasionally. Don't break up the potatoes.
Pour in the fish stock and wine, put the lid on, turn up the heat and bring to the boil. Reduce the heat and simmer for five minutes.
Add the fish, bring to the boil, then simmer, lid on, for three minutes, until the fish is cooked. Remove from the heat.
Stir in the cream and tons of black pepper. Serve in bowls and sprinkle with chopped parsley.
'Veg: the Cookbook' by Gregg Wallace is published by Mitchell Beazley, priced £12.99
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments