Pull up a chair (and a pan) for this 40-minute live cook-along with my friend Alan, as we make a comforting sweetcorn and smoked haddock chowder together in real time.
A few tips from the evening:
- A pinch of salt with the onions helps draw out their moisture so they sweat down more easily – pop the lid on and cook gently.
- Frozen sweetcorn is perfect. Pour over a little boiling water to defrost it quickly – although honestly, it doesn’t matter much if it’s still a bit frozen.
- A little flour gives the chowder some body without making it thick and claggy – we went for about a tablespoon (or one and a half teaspoons, depending on who you ask!).
- Let the potatoes simmer gently until they’re just tender.
Along the way there’s plenty of chat and catching up with lovely regulars in the comments (hello, Rob and Ron!), plus a fair bit of bickering about teaspoons. A cosy one to cook along with on a chilly evening.