Chowder is a soup with chunky ingredients that leaves you feeling very happy. I love this chowder in the summer because it’s bright, beautiful and incredibly nutritious. The flavour is far bigger than the ingredient list suggests. The seafood does all the work bringing depth of flavour while the fresh herbs and finishing touch of crème fraiche adds brightness. I serve this with fresh bread for dipping so none of that beautiful sauce goes to waste!

Frozen seafood and tinned corn suddenly become something fresh!

INGREDIENTS
2 hake or cod fillets
1 onion
1 large carrot
1 large potato
150g tinned corn
200g frozen prawns
150g frozen, shelled mussels
500ml veg or chicken stock
60ml of white wine (or 2 tbps white wine vinegar)
1 tbsp creme fraiche
salt
parsley

• Peel and dice the onion, carrot and potato. Add the onion, carrot and bay leaf to a pan with olive oil, grind over with salt, and cook for a few minutes to soften.
• Add the white wine (or vinegar) and cook for a couple of minutes then add 250ml of the stock and cook until the veg is soft. Remove the bay leaf then either stick blend or transfer to a blender to make a smooth puree.
• Add the puree back to the pan and add the remaining 250ml of stock

• Add the diced potatoes to the liquid then cover and cook on a medium heat for 7-10 minutes until tender.
• Add the seafood, cover again and cook for a few minutes until the fish is white.
• Add a tablespoon of crème fraiche then stir to break up the fish. Finish with parsley and serve with fresh bread.