Smoked Mackerel Chowder

Ingredients
1 packet of smoked mackerel fillets
1 and a half pints (750ml) milk (whole or semi-skimmed)
Potatoes (say 4 medium-sized or 6 small)
2 leeks
1 onion
2 serving spoons of frozen sweetcorn
A quarter of a pint (125ml) single cream
1 tbsp flour
Dried parsley, roughly 2 tsps
Butter
Oil

Method
1. Peel and chop the potatoes into small chunks; wash and finely chop the onions and leeks.

2. Melt butter and oil in a large saucepan and gently brown the potatoes for a few minutes. Add the onions and leeks and fry for a few more minutes until the onion has softened, then stir in the flour and cook for another minute.

3. Add the frozen sweetcorn, pour in the milk with the cream and bring to the boil while you remove the skin from the mackerel and flake the fish, making sure there aren’t any bones.

4. Turn the heat right down and add the mackerel to the pan with the parsley, stir well and leave to simmer for about 20 minutes, or until the potatoes are just soft.

5. If you want to thicken the chowder at the end, add a little corn flour or 1 tbsp plain flour to another 2 tbsp cream. For a thinner consistency, just add more milk.