1 leek, cleaned and sliced finely
1 tablespoon olive oil
3 medium potatoes, peeled and diced finely
1 bay leaf
Salt and freshly ground white or black pepper
100ml of dry white wine
400ml fish stock
350g of fish, a mixture of salmon, coley and haddock chunks (one of the fish can be smoked if you wish), cut into 3/4 inch pieces and bones removed
1 spring onion, green part only, sliced finely
2 tablespoons sweetcorn (optional)
50ml single cream
1. Fry the leeks in the olive oil over gentle heat until soft (about 5 minutes). Add the potatoes and bay leaf, season with salt and black or white pepper and fry for 5 minutes, turning the vegetables once or twice.
2. Add the wine and cook for a few minutes so the leeks can absorb it. Add the stock and the fish. Cook with the lid on for about 8 minutes, turn the heat up and cook for 4-5 minutes to reduce the stock and concentrate the flavour. Check and adjust the seasoning if you need to. Check that the fish is cooked. Add the spring onions and sweetcorn if using and cook for 1 minute more. Add a little of the hot soup to the cream in a bowl and return this mixture to the chowder. Stir.
Serve the soup immediately with Irish Soda Bread or leave to cool and reheat later (make the fish chowder a day ahead if you wish but don’t add the cream until you reheat it).