Smoked Cod Chowder

Smoked Cod Chowder      

1 pt the lot on no count

Serves 6

350g smoked cod fillet, skinned

1 medium onion, chopped

1 bay leaf

600ml skimmed milk

2 tsp cornflour (½pt)

300ml water

200g can sweetcorn

1 tbsp chopped fresh parsley

3 tbsp dry sherry (½pt)

pepper

Poach the fish and chopped onion in the milk for 15 mins, with the bay leaf added to flavour.

Break up the fish with a fork.  Blend the cornflour with the water and add to the pan.  bring to the boil and simmer until slightly thickened. Add the sweetcorn and parsley and re-heat until just below boiling point.  Add the sherry and season to taste.

Serve.