1. Heat the oil in a large pan, add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for a further minute. 2. Add the potatoes and cook for a 1 minute. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 12-15 minutes or until the potatoes are tender. 3. With a slotted spoon, remove half the potatoes from the stock and set aside. Pour the remaining stock into a blender, add the milk and whiz until smooth. Pour back into the pan. 4. Add the sweetcorn and simmer for 2 minutes. Stir in the haddock and reserved potatoes, and cook for a further 3-4 minutes. 5. Stir in the chives and season to taste. Ladle into 4 warm bowls and serve straight away with warm rustic bread.
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