Smoked haddock & sweet potato chowder – Alfred Enderby

Ingredients

• 500g undyed smoked haddock fillet
• 600ml (1pt) semi-skimmed milk
• x2 bay leaves
• x6 black peppercorns
• 1 tbsp olive oil, plus extra for frying
• 40g butter
• x1 onion, finely diced
• x2 leeks, thinly diced
• 400g floury potatoes, cut into 2cm (3/4in) cubes
• 200g sweet potato, cut into 2cm (3/4in) cubes
• 4 rashers of streaky bacon, finely chopped
• 50g cooked cold-water prawns
• small bunch chives, snipped
• 50g single cream (optional)
• Salt & Pepper To Taste