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Smoked Cod Chowder

12 oz Smoked cod fillet; skinned (350g)
1 Medium-size onion; chopped
1 pt Skimmed milk; (600ml)
1 Bay leaf
2 ts Cornflour; (2x5ml spoon)
1/2 pt Water; (300ml)
1 7 ounces can sweet corn; (198g)
1 tb Chopped parsley; (15 ml spoon)
3 tb Dry sherry; (3x15 ml spoon)

Poach the fish and chopped onion in the milk for 15 minutes, with a bay leaf for flavoring.

Break up the fish with a fork. Blend the cornflour with the water and add this to the soup. Bring it to the boil and simmer until slightly thickened.

Add the sweet corn and parsley, and re-heat to just below boiling point. Just before serving add the sherry and season to taste.

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