Jersey Royal Potato & Smoked Haddock Chowder

Melt the Jersey butter in a large saucepan over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes.

Add the garlic and thyme sprigs (if using) and cook for another minute until fragrant.

Add the Jersey Royal potatoes and vegetable stock to the saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Remove the thyme sprigs and bay leaf (if used).

Gently stir in the smoked haddock and sweetcorn. Cook for 5-7 minutes, or until the haddock is cooked through and flakes easily. Be careful not to overcook the haddock.

Stir in the Jersey milk and double cream (if using). Heat gently, but do not boil.

Season to taste with salt and freshly ground black pepper.

Stir in the chopped chives.

Serve hot, garnished with extra fresh chives.