My fiancé loves anything corn-related, so you can bet this dish is one of his favorites. Usually reserved for a hearty winter (which hasn’t seemed to roll around since we left Australia), this corn chowder has been lightened up for warmer climates by halving the amount of potatoes and adding in celery and white fish. It’s a thick, sensuous dish with a gorgeous crunch, perfect when served with a slice of crusty bread.
Place a large saucepan or deep pan on a medium heat. Simmer the olive oil, onion, chili flakes and celery for 2-3 minutes, then add garlic, fish, corn starch and cumin. If fish sticks to the pan, add a small amount of olive oil. Stir for a further 2 minutes, until fragrant.
Add in potato slices, and cover with three cups of milk. Bring to the boil and cook for about 8 minutes, stirring continuously. When the potato is almost cooked through, add in corn and cook for a further 2-3 minutes, until juicy.
Turn heat down, and stir through parsley and celery leaves. Season with salt and black pepper, to taste.