Smoked Haddock Chowder

One of our weekend breakfasts growing up, usually a Saturday, was often, Poached Smoked Haddock. Sometimes, I thought it was my mothers way of paying us back for our late night excursions, that if we were not up for breakfast, she would put the smoked haddock on a tray and beside out beds. It inevitably got us up, because of the smell. In the good old 80’s, when one could still do such things, I would bring some smoked haddock packed in bags, back so I could use it. Other than poaching it for breakfast, one of my very favorite breakfast items. I would make Kedgeree with it. Two years ago I discovered Richard Penfold at Stonington Seafood. http://www.stoningtonseafood.com/?menutype=finnanhaddie. Maker of some of the best Smoked Haddock I have had. I now keep a couple of packs in my freezer. Smoked Haddock Chowder 8 - 10 oz piece of smoked Haddock 2 cups milk, 2 cups cream Add the smoked haddock and the milk, cream mixture to a heavy bottomed pan, gently bring to the boil. Leave the Haddock in the liquids, while it cools, to steep with flavor. 1 large onion chopped 3 scallions/spring onions, chopped, use most of green for color and flavor 1/2 cup/1 stick celery chopped 1/2 cup carrot chopped 1/2 cup and a little more yukon gold chopped in to 1/3 inch pieces 3 rashers streaky bacon, cut into 1/4 inch pieces 1 cup fish stock 1/2 cup frozen/fresh corn kernels salt and pepper to flavor pinch pepper flakes Olive oil In heavy bottomed pan, sauté the chopped bacon until golden. Drain off fat. Add onions, scallions sauté until opaque. Add the remaining ingredients - apart from the corn, gently bring to boil. Cook for 10 minutes, then add the cooled cream/milk mixture. Bring back to boil, add the corn and the flaked smoked haddock, skin removed and gently simmer for another 10 - 15 minutes. Serve with chopped parsley and delicious crusty bread.