Ingredients

Steps

• Melt butter in a deep pan and sweat the leeks and thyme under greaseproof paper and a lid for ten minutes.
• Add the corn kernels and potato chunks to the pan and cook for another ten minutes.
• Place fish in a separate pan with milk, bay leaves, and peppercorns, then simmer gently for eight minutes.
• Strain the poaching milk into the leek pan and add large chunks of the cooked fish.
• Bring the chowder to a simmer and garnish with chopped parsley before serving.