Modern Scottish Smoked Haddock & Sweetcorn Chowder

Sauté onions and diced potatoes in butter until soft.

Add fish stock and milk, kemudian simmer until the potatoes are tender.

Add flaked smoked haddock and a generous amount of sweetcorn.

Stir in double cream and bring back to a gentle simmer.

Season with black pepper and fresh chives.

Serve as a hearty, modern Scottish coastal soup.