METHODHeat the butter in a large saucepan add the onion and cook until soft, stir through the flour, then pour in the wine and half of the stock bring to the boil, then simmer for 5 minutes. Pour in the rest of the stock, sweet corn and potatoes and simmer for about 15 minutes until the potatoes are tender.
Add the haddock, then leave to gently cook for another 5 minutes. Scatter over parsley, if using. Serve with plenty of crusty bread.
This easy soup packs a powerful tasty punch and is ready in just 20 minutes!
Serves: 4
Preparation: 10 mins
Cooking: 20 mins
2 medium sized Albert Bartlett Original Rooster Potatoes (peeled and cut into small cubes)
Knob of butter
1 onion (finely chopped)
1 tbsp plain flour
125ml (4 floz) white wine
900ml (1 1/2 pints) hot chicken stock
500g (1lb 4oz) sweet corn
Chopped parsley to serve