Warm your soul with this hearty, chunky sweetcorn, haddock, and potato soup! Packed with lean protein from the haddock and bursting with sweet flavour from the corn, this comforting bowl is a delightful embrace on a chilly day. You'll be craving seconds!
Melt the butter in a large saucepan over a medium heat. While the butter is melting, chop the onion and bacon. Add the chopped onion and bacon to the pan and fry for 5 minutes, or until the onion is soft.
Dice the potatoes. Add the diced potatoes to the saucepan with the onion and bacon, and cook for a further 2 minutes. Pour in the vegetable stock and bring to a simmer. Continue to simmer for 8 minutes, or until the potatoes are just tender.
Slice the kernels off the sweetcorn cobs. Cut the skinless smoked haddock into bite-sized pieces. Add the sweetcorn kernels and smoked haddock pieces to the simmering soup. Cook for another 3 minutes, until the haddock is cooked through.
Stir in the double cream and a pinch of black pepper. Taste the soup and add salt if needed, then stir through the chopped parsley. Ladle into bowls and serve immediately.
For an even richer flavour, you can use fish stock instead of vegetable stock.
This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently on the hob.
Serve with a slice of crusty bread to soak up all the delicious broth.