Smoked haddock sweetcorn chowder with herby garlic bread
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 100g streaky bacon, chopped
- 200g potato, chopped into small pieces
- 2 tbsp plain flour
- 600ml milk
- 400ml chicken stock
- 300g smoked haddock, skinned and cut into 1cm pieces
- 325g can sweetcorn, drained
- 1 baguette
- 140g butter, softened
- 4 garlic cloves, crushed
- small pack flat-leaf parsley, finely chopped
Instructions
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