Seafood Chowder

A hearty soup that warms the cockles at this time of year. Works well with either smoked or fresh fish.

Ingredients

1 large onion finely chopped
1 potato peeled and chopped
1 large carrot peeled and finely chopped
1 large stalk of celery including the leaves finely chopped
½-1 cup of wine
½-1 cup water (or fish stock)
1-2 tsp Worcestershire sauce
2 tsp fresh thyme
½ tsp paprika
Ground pepper
Approx 1-2 kilos of fish (skinned, deboned and cut into small bite size pieces), scallops, mussels, prawns or any other seafood that appeals
1 can Carnation’s light and creamy condensed milk
1 Tbsp corn flour

Instructions
Gently soften the onion in a little oil
Add the water, wine, potatoes, carrots and celery and simmer until the potatoes are cooked and soft. You may need to add more water as it cooks.
Add the Worcestershire sauce, thyme, paprika, pepper and seafood. Stir through until cooked.
Mix the corn flour with a little of the condensed milk, add with the remaining milk into the seafood mix and stir through, allow to gently simmer.
Serve with thick grainy bread for a filling meal.