Trisha's Seafood & Corn Chowder - Day 22 of 100 Food Stories

Trisha's seafood and corn chowder.

Continuing on our fish journey this week, today we are cooking Trisha Seafood & Corn Chowder.  A bit like my curry sauce, its a little bit unorthodox, but trust me it tastes delicious.

TRISHA'S SEAFOOD AND CORN CHOWDER
Serves 2.

INGREDIENTS:
1 ptk seafood mix plus fish that is lurking around in your freezer( prawns, crab claws, smoked salmon)
1 tablespoon of oil.
1 leek, cleaned and chopped.
1 stick of celery, cleaned and chopped.
1 large rooster potato, peeled and diced.
100 grms frozen sweetcorn
2 teaspoon bouillon
Good dash of white wine or cider( I cook with cider all the time)
2 bay leaves.
250 mls milk.
1 tablespoon of cornflour diluted with 1 teaspoon milk.
100 mls of cream.
1 spring onion, cleaned and chopped.
A good of chives and parsley, rinsed and chopped.
Juice of 1/2 lemon


METHOD:

1. Heat the oil in a pan & sweat (cook without colour) the leek, celery & potato, for about 5 minutes. Then add the bouillon, cider or white wine, bay leaves & milk. Bring to the boil & simmer until the potatoes are just cooked. Remove bay leaves
2. Add the fish selection , sweetcorn, spring onion & thicken with the cornflour.
3. Add cream, lemon juice and chopped herbs.