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Smoked haddock chowder
- 450g undyed smoked haddock fillet, skinned
- 1 bay leaf
- 850ml milk
- 25g butter
- 1 onion , finely chopped
- 1 tbsp plain flour
- 1 garlic clove , crushed
- 1 red pepper , seeded and roughly chopped
- 125ml dry sherry
- pinch of paprika
- 225g floury potatoes , peeled and diced
- 100g frozen or canned sweetcorn kernels
- fresh parsley
- hot garlic bread
Directions:View on BBC Good Food
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