Perfect chowder

This adaptable soup relies on sweetcorn, now in the shops (and my vegetable garden).

Serves two

1 small onion, chopped small
2 celery sticks, diced
2 potatoes, diced
2 rashers smoked streaky bacon
1 large fillet undyed, smoked
haddock
1 pint good chicken stock
½ pint milk
Kernels from 2 corncobs
Salt
Pepper
Parsley
Tabasco
3tbs cream

Gently fry the onion, celery and potato. Separately fry the diced bacon until crisp. Add stock and some milk to the vegetables, along with seasoning and Tabasco. Skin and flake the haddock and add. Simmer until tender. Add kernels, bacon and the rest of milk three minutes before serving, and then the cream, heated and stirred in, at the last minute. Serve in a stylish, solid bowl, scattered with parsley. This is a meal in itself, which doesn’t need bread. You can miss out the fish and meat for a vegetarian version or adapt the whole using fresh haddock, shellfish or even chicken instead of the smoked haddock.