Seafood Chowder

Step 1: Separate the cooked seafood, usually mussels and sometimes prawns, from the raw seafood. They will go into the soup at different times.

Step 2: Cut any large pieces of fish into 2.5 cm / 1-inch cubes.

Step 3: In a heavy-based pot, melt the butter over medium heat. Add the bacon and cook for 3–4 minutes, until the edges are light golden. Use a slotted spoon to transfer it to a bowl, leaving the fat in the pot.

Step 4: Add the garlic and cook for 10 seconds without letting it brown. Add the wine and simmer rapidly over high heat for 3 minutes, scraping the base of the pot to loosen the golden bacon bits, until the wine is mostly evaporated.

Step 5: Reduce the heat to medium, add the flour and mix for 1 minute to make a roux.

Step 6: While stirring, pour in about 1 cup of the stock and mix to dissolve the roux; it will thicken into a paste. Add the remaining stock and stir until smooth, using a whisk if needed.

Step 7: Increase the heat to high and bring the broth to a boil. Add the carrots, potatoes and bacon. Lower the heat to medium and simmer for 10–12 minutes, or until the carrots are just about done.

Step 8: Add the cream, fish sauce, pepper, corn and raw seafood. Simmer for 3 minutes, until the fish is just cooked; check that the flesh flakes.

Step 9: Stir in the cooked seafood. Taste and add more salt if needed.

Step 10: Ladle into bowls and sprinkle with chives. Serve with warm crusty bread for dunking.