Fish chowder or chunky fish soup
not to be confused with smoked haddock chowder or cullen skink - also delicious!
2 leeks, or two white onions, finely sliced, some green leaves included if using leeks
About 4 or 5 largish potatoes, peeled, cut into 1.5 to 2 cm cubes
You can add a diced carrot to add colour to the chowder
A pint of vegetable stock
Half a pint of whole milk
A can of sweetcorn, drained
200g skinless salmon fillet, cut into cubes
200g of skinless haddock fillet, cut into cubes
Some chopped chives or flat parsley
A 150ml pot of double cream
Fry the leeks or onions and carrots if using in olive oil until soft and still white – about five minutes.
Cook the potatoes for another minute. Add the stock and cook simmer for about 10 or 12 minutes until the potatoes are just cooked – not too soft.
Add the fish, and sweetcorn and cook for another 5 minutes. Add some chives or chopped flat-leaved parsley and double cream.
Season with black pepper and salt to taste.
Serve with some white crusty bread or chunks of wholemeal bread.