1 medium carrot, finely chopped
1 stick celery, finely chopped
3 (750g) potatoes, peeled, roughly chopped
4 cups (1 litre) parve chicken stock - use pareve stock cubes dissolved in water according to packet instructions
2 corn cobs
500g flathead fish fillet, cut into cubes
200ml cream
Sea salt & freshly ground black pepper, to taste
2 tbs chopped fresh chives
2 tbs chopped fresh parsley
Method
Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.
Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.
Reduce heat and add fish pieces and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
Stir through chives and parsley. Serve immediately with fresh crusty bread.
