In a saucepan melt the butter and add the flour.
Add the milk little by little until you have a thickened soup consistency.
Add the haddock and cook for five minutes on a low heat.
Finish by adding the sweetcorn and mustard. Add a little more milk if it's too thick.
To finish the chowder add the toasted almonds on top of the soup to garnish.
Serve with the toasted bread.
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