300g frozen sweetcorn (or drained weight from a can)
400g undyed smoked haddock fillets, skinless and boneless
small pack flat-leaf parsley, leaves only, chopped
Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.
To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.