Chunky fish chowder

• olive oil↗2 tsp tsp
• leeks↗2

  finely sliced

• potato↗550g g

  cut into small cubes

• fish stock↗1l l
• lemon↗1

  zest only

• whole milk↗300ml ml
• sweetcorn↗330g can g

  rinsed and drained

• skinless, boneless salmon↗250g g

  cut into chunks

• skinless, boneless white fish250g g

  cut into chunks

• chiveshandful

  snipped with scissors

• double cream↗2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.

2. 2

   Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through – don’t boil. Stir in chives and cream, if using, then season to taste.