Smoked Haddock and Sweetcorn Chowder

Melt the butter in a large saucepan over medium heat, add the spring onions and garlic and cook for 2 minutes until softened.

Stir in the flour and cook for 1 minute, then gradually whisk in the milk and stock to form a smooth base.

Add the potato, bring to a simmer and cook for 10 minutes until the potato is just tender.

Add the smoked haddock and sweetcorn, cover and simmer for 5–6 minutes until the fish is cooked through and breaks into large flakes.

Gently stir in the cream, season with salt and white pepper, and serve hot with crusty bread.