2 large waxy potatoes, peeled
3 heads of sweet corn
1 large side undyed smoked haddock
1 handful rough-chopped parsley
Double cream, to taste
Dice potatoes into 1cm cubes and blanch until just done. Blanch sweet corn and take off cob. Trim and wash leeks and cut into rings on the angle, 1cm thick.
Poach the haddock in the milk, bay leaves and thyme so it's just covered. Skin, debone and flake. Strain the broth.
Melt the butter and sauté the leeks so they're soft but with no colour. Add the potatoes and sweet corn and cook gently for a few minutes. Add the flour and cook out like a roux. Add broth slowly and mix to make a soup consistency. You may not need it all.
Add flakes of haddock, parsley and double cream to taste.
Liz Payne, head chef, Bordeaux Quay, Bristol