Paul Flynn says, "There's nothing to beat a lovely chowder, it's what we crave on a crisp day after a brisk walk, the smoked fish is lovely with the gently stewed leek and potato. The cream gives the dish a luxurious finish. It's simple to make but the sense of achievement is immense. PS....if you wanted to have a really healthy chowder just leave out the cream."

Ingredients

Paul Flynn says, "There's nothing to beat a lovely chowder, it's what we crave on a crisp day after a brisk walk, the smoked fish is lovely with the gently stewed leek and potato."

"The cream gives the dish a luxurious finish. It's simple to make but the sense of achievement is immense. PS....if you wanted to have a really healthy chowder just leave out the cream."

  • 1 pkt inismara seafood mix (250g)

  • I pkt of leeks (250g)...Trimmed, split lengthways, washed and sliced.

  • 3 large rooster potatoes, (766g), peeled and diced into 2cm chunks.

  • 1 tbsp of butter (30g)

  • 800mls of water

  • 1 chicken stock cube

  • 1 tub of fresh Irish cream (250mls)

    1 pkt of dill (25g) (optional)

  • Salt and pepper

Method

1. Put the wet leeks into a pot with the butter, cover and cook on a low heat for 5 minutes, this will allow the leeks to steam in their own buttery juices.

2. Add the potatoes, water, and the stock cube.

3. Bring to the boil and cook vigorously for 20 minutes before adding the fish and cream.

4. Bring back to a simmer and cook gently for 5 more minutes before adding the dill, salt and pepper.

5. Serve straight away with some brown bread and butter.