Smoked Haddock, Sweetcorn and Sweet Patato Chowder

Ingredients
• 1tbsp olive oil
• 1 onion, peeled and chopped
• 650ml milk
• 200ml vegetable stock
• 3 medium sweet potatoes, peeled and cubed
• 200g smoked haddock fillets, skinned
• 195g canned sweetcorn
• 2tbsp chopped fresh parsley
Make this dish even more frugal by using frozen smoked haddock, which is much cheaper - you just need to defrost it first
Method
1. Heat the oil in a large pan. Add the onion and cook gently for 5 mins until softened. Pour in the milk and vegetable stock, then add the cubed potato and bring to the boil. Reduce the heat and simmer for about 5 mins until the potato is tender.
2.  Next, add the smoked haddock fillets and sweetcorn. Simmer for about 5-6 mins until the fish is just tender, then gently stir to break up the smoked haddock. Season well and sprinkle with parsley to serve.