My Dad used to eulogise Boston clam chowder – great cook though he was he didn’t actually ever make it for us and so the closest I’ve come to a seafood soupy stew is my native Cullen Skink – haddock, leeks, potatoes and cream.  But I do love a good sweetcorn chowder and so this recipe is inspired by both dishes and my imagined idea of how that Boston Clam Chowder tasted; I wish my Dad was still around, as I’d love to serve him a bowl and get his verdict.  My opinion is it’s a winter-perfect bowl of warming goodness but don’t take my word for it!

Serves 4

300g un-dyed smoked haddock

2 bay leaves

30g butter or coconut oil

2 parsnips, peeled & cubed

3 medium-size leeks, sliced

1 yellow capsicum, roughly chopped

2 sticks celery, sliced

2 cloves garlic, crushed

1 tsp dried thyme

1 tsp smoked paprika

½ tsp bouillon powder

250g frozen sweetcorn

250g packet cooked jumbo prawns

250ml oat cream

Large handful of parsley, finely chopped

Sea-salt and freshly ground black pepper

Half-fill a deep, lidded frying pan with boiling water and bring back to the boil before adding the bay leaves and haddock.  Simmer gently for 3 minutes and then remove the fish and reserve 500 ml of the liquid.  Skin and flake the fish immediately, then put to one side.

Dry the frying pan and then melt the butter or oil and start gently sautéing the leeks.  After a couple of minutes add the parsnip, pepper, celery and garlic and continue to cook for a few more minutes before adding the thyme and smoked paprika.

Throw in the frozen sweetcorn (no need to defrost) and stir briskly.  Add the bouillon powder to the reserved fish stock and pour into the pan.  Bring back to the boil gently and then simmer for 15 minutes.

Just before serving stir in the oat cream and then add the flaked fish and prawns to the centre of the pan.  Season to taste, then serve to wide bowls, dusting with a little extra paprika and a generous scattering of chopped parsley.