Smoked Haddock and Prawn Chowder

I'm currently tucked up in the flat with the dreaded lurgy which, gives me the perfect excuse to research lot's of yummy, comforting recipes ready for the Winter months. 

For me soups and chowders are one of the most comforting dinners - they're filling and, if you make enough they're great for lunch the next day. 

I've only ever had Chowder when eating out but I thought I would give it a try at home and as it turns out, it's really easy. 

Ingredients (serves 4)

25g butter

1 medium onion, finely chopped

2 Leeks

600ml milk

300ml fish stock made with 1 Fish Stock cube

handful of new potatoes, chopped into cubes

450g traditionally smoked haddock fillet, skinned

225g cooked and peeled prawns

Lemon juice, to taste

Freshly ground black pepper

Heat the butter in a large heavy pan. Add the onion and cook gently for 10 minutes until soft. Add the milk and stock and bring gently to simmering point.

Add the potatoes and simmer for 8-10 minutes until they are soft. Take care not to boil or the milk may curdle.

Cut the haddock into bite-sized pieces and add to the pan. Cook very gently for 6 minutes, then add the prawns, lemon juice and pepper.

Cook for a further 2 minutes then serve. If you have any fresh, crusty bread with a smidge of butter use that to mop up the dregs at the bottom of your bowl.

Although it may not look very appetising, I promise it's delicious!