Smoked Basa & Corn Chowder With Crusty Ciabatta

1.Call all your ingredients and equipment ready.

2.Slice your ciabatta in half and place in the toaster for 1-2 min or until warmed through.

3.Heat a large, wide-based pan with a drizzle of olive oil over medium heat. Drain your sweetcorn. Trim, then slice your spring onion roughly.

4.Once the pan is hot, add the sliced spring onion, bay leaf and drained sweetcorn with a pinch of black pepper. Cook for 30 secs or until fragrant.

5.Once fragrant, turn the heat up to high. Add your vegetable stock mix with your soft cheese, Chinese rice wine and milk, stirring to dissolve.

6.Add your smoked basa fillet and cook, covered, for 5 min or until the fish is cooked through.

7.Once the basa is cooked, break it into bite-sized pieces with a wooden spoon.

8.Chop your dill & chives roughly, including the stalks. Add half of the chopped dill & chives to the smoked basa & corn chowder.

9.Serve the smoked basa & corn chowder with the crusty ciabatta to the side. Garnish with the remaining chopped dill & chives. Enjoy!