Fenland Celery, Smoked Haddock & Sweetcorn Chowder Recipe

Ingredients

• 750ml whole milk
• 750g undyed smoked haddock fillet
• ½ tsp black peppercorns, crushed
• 2 bay leaves
• 50g unsalted butter
• 5 sticks Fenland celery, chopped into 2-3cm pieces
• 1 onion, chopped & washed thoroughly and sliced
• 1 carrot, finely chopped
• 1 clove garlic, crushed
• 175ml white wine
• 2 tbsp plain flour
• 2 medium sized potatoes, peeled and cut into 2cm dice
• 200g can sweetcorn, drained
• Generous handful of fresh flat leaf parsley, roughly chopped
• Squeeze of lemon juice, to taste
• Salt & freshly ground black pepper