Smoked Haddock Chowder (Serves 4)

METHOD

1. Sweat the garlic, leek, celery, onion, potato & bouquet garni with a large knob of butter until soft but not coloured. 
2. Add 1 glass of dry white wine and 1.5 litres of vegetable stock and season well with salt and pepper. Bring to the boil and then simmer until vegetables are cooked and soft. 
3. Just before serving remove bouquet garni, then add double cream, smoked haddock, sweetcorn and peas, simmering for 5 minutes until fish is cooked. 
4. Serve immediately with fresh crusty bread. 
5. Top Tip: For a seafood chowder, add a handful of mussels at the last minute, put the lid on and cook for 2 minutes until shells open up. Discard any that do not open.