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
- 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.
- 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)
