Ingredients

Steps

• Melt the butter in a frying pan over low heat.
• Fry the onion for 10 minutes until soft but not colored.
• Add the bacon and cook for five more minutes.
• Add the milk, cream, stock, and potatoes, then bring to a boil.
• Reduce heat and simmer the mixture for ten minutes.
• Blend half of the sweetcorn into a rough paste using a food processor.
• Stir the pureed and whole sweetcorn into the soup.
• Add the haddock, cover, and simmer for 10 minutes until cooked through.
• Add the spinach and season with salt and pepper.
• Pour into bowls and garnish with parsley.