Seafood Chowder

Ingredients
1 cup of prawns, peeled, de-veined and roughly chopped
1 cup of scallops, roughly chopped
1 cup of mussel meat, chopped
500 gram snapper or cod fillet, cubed
1 onion, diced
2 large potatoes, peeled and diced
2 sticks celery, roughly chopped
1 carrot, finely sliced
1 cup creamed corn or tinned corn
1 litre fish stock or water
1 litre milk
1/2 cup heavy cream
1 tablespoon flour, dissolved in 2-3 tablespoons of water
2 tablespoons olive oil
200 ml cream
Parsley, finely chopped
Salt and pepper to taste

Method

1. Combine the fish stock and milk in a large pot and bring to a light simmer.
2. Add onion, potatoes, celery, carrot, creamed corn, and garlic and simmer for 20 minutes.
3. Add the fish and shellfish and simmer for 5 minutes. Stir in the cream, then slowly stir in the flour mixture and stir until thickened.
4. Season with salt and pepper.
   
5. Serve piping hot with parsley sprinkled on top.