Smoked haddock and mussel chowder Author: Graham Sharp Ingredients 1kg fresh mussels 100ml white wine 50g unsalted butter 100g smoked bacon 1 large onion, finely chopped 50g plain flour 1 litre full fat milk 3 large potatoes, peeled and chopped into small cubes 3 bay leaves 300g natural smoked haddock salt and ground white pepper