
Ingredients
- 25 g butter
- 1 onion, chopped
- 2 leeks, sliced
- 4 rashers smoked streaky bacon, diced
- 450 g floury potatoes
- 450 ml fish or vegetable stock
- 450 g smoked haddock
- 450 ml milk
- 1 bay leaf
- 1 x 195 g can sweetcorn, drained
- 2 tbsp roughly chopped fresh parsley
- salt and freshly ground black pepper
Description
Ainsley Harriott Makes This New England Speciality Grander By Adding Prawns Or Cooked Mussels

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