200g sweet potato (you can use normal potatoes if you prefer), peeled and diced
110g cod fillet/loin/steak, skinless and boneless
2 sprigs thyme
110g tinned sweetcorn, drained
2 leaves fresh parsley
In a lidded pan, boil or steam the sweet potato for 10 minutes or until tender. Meanwhile, in another smaller pan gently poach the cod in the milk and thyme for around 8 minutes until the fish breaks into flakes.
Add the cod mixture, sweetcorn and parsley to the boiled sweet potato and bring back to the boil.
Mash or blend into a blender or food processor.
Add 1 or 2 tablespoons of water to chowder if needed.
This thick and tasty chowder can be served as family meal.
If you don’t have a blender, mash and push through a sieve with a wooden spoon.