One Pot Smoked Basa, Leek & Sweetcorn Chowder

Boil a kettle

Wash your leek[s] thoroughly to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once melted, add the sliced leek with a pinch of salt and cook for 5-6 min or until softened

Whilst the leek is softening, dissolve your vegetable stock mix in 550ml [720ml] [940ml] boiled water and 100ml [150ml] [200ml] milk – this is your creamy vegetable stock

Drain your sweetcorn

Chop your potatoes (skins on) into bite-sized pieces

Once the leek has softened, add the chopped garlic and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs or until fragrant

Once fragrant, add the chopped potatoes and creamy vegetable stock and cook for 15-18 min or until the potatoes are almost fork-tender

While the potatoes are cooking, chop your smoked basa fillet[s] into bite-sized pieces

Once the potatoes are almost fork-tender, add the chopped smoked basa, soft cheese and drained sweetcorn to the pan and gently stir it all together

Bring to the boil over a high heat and cook for 4-5 min or until the smoked basa is cooked through and the potatoes are fork-tender – this is your one-pot smoked basa, leek & sweetcorn chowder

Tip: Your fish is cooked when it turns opaque and flakes easily