Ingredients serve 4

1 teasepoon butter

1 teasepoon vegetable oil

1 onion finely chopped

4 oz. Bacon – chopped

1 lb. flavored potatoes peeled and cubed

1 lb. Mixed skinless firm white fish fillets , cubed

10 oz. skinless smoked haddockj fillets , cubed

8 oz raw shrimp , peeled and devined

2/3 cup light cream

salt and black pepper

chopped parsley to garnished

Method

Heat the butter and oil in a large saucepan, add the onion and fry for 3 minutes until softened. Add the bacon and fry for 3-4 minutes more or until beginning to brown.

Add in the cornstarch and cook stairing for 1 minute, then gradually, add the stock and milk and cook, stairing all the time, until thickened and smooth. Mix in the potatoes and simmer for 10 minutes , then add the fish and cook gently for 5-6minutes more until just cooked through.

For spiced corn chowder , fry the onion as above , adding 1 seeded and chopped red chili , omit the bacon . Stir in the cornstarch then gradually stir in 2and 1/2 cups gluten free vegetable stock and the milk as above. Mix in 1 and 1/4 peeled and chopped potatoes and 2 *7oz cans drained corn kennels and simmer until the potato is tender . Season well ladle into bowls and sprinkle with a handful of parsley or cilantro .

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