Peel and finely dice the onion and the garlic clove. Thinly slice the leek. Pick and roughly chop the parsley. Peel and finely dice the potatoes.
Heat a saucepan over a medium heat and add the butter. Sweat the leeks and onions until soft with a pinch of salt. Add the garlic, cook for a minute and then add the diced potatoes. Cook for a minute and then add the fish stock. Bring to the boil, reduce to a simmer and then cook until the potatoes are tender.
Whilst the soup is cooking remove the skin from the smoked haddock and cut into small pieces.
Add the haddock to the soup and cook for few minutes. Make sure the potatoes are completely soft before pureeing the soup in a food processor until smooth. Add a splash more stock if the soup is too thick. Return the pureed soup to the pan and add the sweetcorn. Bring back to the boil and then check the seasoning.
Finish the chowder with a squeeze of lemon juice, chopped parsley and the croutons.
Remove the crusts from the slices of bread. Cut the bread into small cubes.
Heat a frying pan until hot and add the oil. Cook the croutons for a couple of minutes or until golden brown. When crunchy season with salt and lots of black pepper.
«The smoked haddock in this recipe can be replaced with mussels. Cook the mussels separately and then add to the soup once it has been pureed.»