The Chowder ...

… a photo guide from the beginning :

onions, carrot, sweet peppers

and butter in the pan

a ladle from the pan

a bowl of chowder

My final chowder idea is to add smoked haddock – it's a perfect partner and makes the chowder more substantial.

Poach 250g of smoked haddock in the milk, then strain so that your milk is ready to use – set the fish aside, cool, box and fridge until you're ready to use. Continue with the recipe. Flake your fish into small pieces and add to your chowder ten minutes before serving so that you can warm through gently – don't stir or mess with it – you'll break up the haddock and it will look horrible.

Note to self. If you're going to add the smoked haddock be careful how much salt you use at the beginning of the chowder. Taste it at the end and then adjust – you can add – you can't take away!

Garnish your chowder as before with flat leaf parsley and serve with Tabasco and Worcestershire Sauce.

I may have another idea for the chowder ...