One Pot Cheesy Pollock, Sweet Potato & Leek Chowder

Boil a kettle

Peel and chop your shallot[s] and chop your leek[s] in half lengthways, wash thoroughly then top, tail and slice finely

Heat a large, wide-based pot with a large knob of butter over a medium heat

Once melted, add the chopped shallot and sliced leek with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, chop your potato[es] (skins on) into small, bite-sized pieces

Dissolve your vegetable stock mix in 550ml [775ml] [1L] boiled water and 100ml [150ml] [200ml] milk – this is your creamy vegetable stock

Once the leek has softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs or until fragrant

Add the creamy vegetable stock and chopped potatoes and cook for 15-18 min or until the potatoes are almost fork-tender

Once the potatoes are almost fork-tender, add your diced pollock and soft cheese to the pot and cook, covered for 4-5 min or until the pollock is cooked through and the potatoes are fork-tender

Tip: Unevenly sized pollock bites? Chop any larger ones into bite-sized pieces!

Season to taste with a pinch of salt and pepper

Tip: Your fish is cooked when it turns opaque and flakes easily

While the pollock and potatoes are cooking, chop your chives finely

Grate your cheddar cheese

Once everything is done, add the grated cheese to the pot and gently stir everything together – this is your one pot cheesy pollock & leek chowder