Method

Heat the oil in a heavy based saucepan and fry the onion, garlic, leek and celery until starting to turn golden

Add the potatoes and fry for another few minutes 

Pour in the stock and simmer for 15 minutes until the potatoes are tender 

In the meantime, place the haddock, bay leaves and peppercorns and milk into a shallow pan, bring to a simmer and cook for 10 minutes 

Lift the fish out with a slotted spoon and leave to cool slightly in a bowl and then carefully flake, leave to one side

Strain the milk into the potato pan 

Once the potatoes are nearly cooked, add the corn and heat through for a minute or two 

Pour the soup into a blender (reserving a few spoonfuls of the potatoes and corn for a chunkier finish) and blend

Pour back into the pan and add the reserved potatoes and corn followed but the haddock and warm through and pour into bowls 

Serve sprinkled with chives and a drizzle of truffle oil