Smoked haddock chowder

Ingredients:

1 onion, chopped
2 potatoes, scrubbed and sliced
500ml vegetable stock
2 smoked haddock fillet, about 100g each and cut into chunks
1 can of creamed corn
milk, to taste
handful of parsley, chopped

Put the onion and potatoes into a large pan. Pour over the vegetable stock and simmer for 6-8 minutes until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add a little milk.

Gently simmer for 5-7 minutes until the haddock is cooked. Sprinkle over the parsley and serve.

Because I have half a celeriac left over from yesterday's lunch, I decided to pop it into my chowder (I don't like wasting food) and I read from wikipedia that its good in soups. It turn out pretty alright actually, nice balance with the rest of the vegetables in my chowder. That said, I think I used too little smoked haddock and way too much vegetables (healthy though, until I remembered that fish is healthy too). Have to remember to increase the amount if I am using celeriac again.