Seafood Chowder

Ingredients
1 Onion (finely chopped)
1 Clove Garlic (finely chopped)
2 Sticks Celery (sliced)
1 Large Carrot (diced)
40g Flour (preferably Wholemeal)
750ml Fish or Chicken Stock
1/2 Teaspoon Dried Oregano
Handful Fresh Parsley (roughly chopped)
2 Tablespoons Parmesan (grated)
1x120g Can Sweetcorn (drained)
250ml Milk
250g Prawns (shelled)
250g White Fish such as Haddock (chopped into bite size chunks)
250g Baby New Potatoes (or large potatoes cut to bite size chunks)
4 Bay Leaves
A Good Splash of Oil
Salt and Pepper to Season
Crème Fraiche (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Heat the oil in the pan and cook the onion and garlic together until soft (3 minutes) add in the celery and carrot and cook for a further 2 minutes, then whilst stirring, drop in the flour for another minute, finally add in the stock, potatoes, oregano and bay leaves, bring to the boil and cover, lower the heat so you have a slow simmer for 15 minutes.
2. Once the 15 minutes is up add in the fish and cook until it goes opaque (3 minutes or so) stir in the milk and sweetcorn and bring back to the boil before adding the parmesan and parsley (at this stage you can add 5 Tablespoons of Crème Fraiche to make a really creamy chowder)
   

Serves 6-8

My Wife's Vegetable Soup

Ingredients
2 Large Carrots (chopped into chunks)
1 Large Onion (thinly chopped)
1/4 Cabbage (any cabbage will do but spring cabbage is best)
4 Sticks Celery (chopped into chunks)
1 Pepper (de seeded and chopped into chunks)
1x130g Can Sweet Corn (drained and washed)
1 Handful Frozen Peas
1x400g Chopped tomatoes
1 Beef Stock Cube
2 vegetable Stock Cubes
1 Chicken Stock Cube
Salt and pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Add all the vegetables to the pan, pour in the water, then add the canned and frozen produce, finally stir in all the stock cubes.
2. Bring to the boil slowly, cover and cook for 15 minutes, you can cook for longer if your vegetables are very chunky as they need to be soft and tender. Season with salt and pepper then serve with a freshly baked baguette.

Serves 4