Chunky Seafood Chowder

This is comfort food at its best – the smell of it alone is enough to make you want to curl up in front of a roaring fire! Choose from cod, haddock, pollock, ling, whiting, salmon, or whatever fish is available, and serve with the freshest crusty bread you can get your hands on.

Ingredients

1 onion

2 sticks of celery

2 carrots

1 large potato

50g butter

50g flour

Half litre of fish or vegetable stock

Half litre of milk

200g tin of sweetcorn, drained

250g mixed fish cut into cubes

50g mussel or razor clam meat

Sea salt and black pepper to season

Method

• Finely chop the onion and celery, cut the carrots into thin strips and peel and cube the potato.

• Melt the butter in a large saucepan and add the vegetables, cook gently until softened, but not coloured.

• Stir in the flour. Gently whisk in the stock and milk and add the sweetcorn.

• Turn up the heat and bring to the boil, then reduce back down to a medium heat and simmer for 10 minutes.

• Add the cubed fish and mussel/clam meat and simmer for a further 5–10 minutes.

• Season the chowder with sea salt and fresh cracked black pepper.

• Ladle into bowls and serve with some fresh bread.