Easy Fish Chowder

Chop fish into chunks (small enough to be picked up in a spoon). If using canned fish, open can and drain before cutting into chunks.

Cut off the dark green leaf end and the root end of the leek. Thinly slice the leek into rings. Put into a bowl of cold water and gently stir or shake to remove any soil between the layers. Allow the leeks to sit in the water for a few minutes so that any remaining soil soaks off. Drain the water off using a colander, sieve or slotted spoon or use clean hands to scoop out the leek slices onto a plate.

Wash, peel and grate potatoes. No need to peel smooth skinned potato.

Heat oil in a large saucepan. Add leek and potato and gently cook with the lid on until soft, stirring as needed.

Add stock, fish, corn and peas. Simmer gently until fish is cooked (about 5 mins). If using canned fish, add now and heat for about 2 mins.

Add the evaporated milk, heat through and serve.