Fish Chowder

Method

1. Heat oil in a large pot on the stove over medium high heat. Add onions and sauté for around 5 minutes or until softened. Add garlic and stir fry for a minute or until fragrant. Add leek and carrots and cook for around 5 minutes or until the leek has softened.
2. Carefully pour water and milk and mix. Turn heat to high, add potatoes and creamed corn, stir and cover with a lid.
3. Bring to a boil while stirring occasionally to make sure it doesn’t catch at the bottom of the pot, reduce the heat to a simmer. Simmer for 10-15 minutes or until the carrots and potatoes are cooked, continuing to stir occasionally.
4. Stir through tuna, and frozen peas to heat through. Bring to a simmer, add salt and pepper to taste.
5. Add cornflour and water mix into the pot while stirring, continue stirring until the chowder has thickened.