Creamy Seafood Chowder

Instructions

• • Melt butter is a large saucepan over medium heat. Add the onion, garlic, celery, carrot, potato and stir over medium heat for 6-8 minutes, until softened.
  • Add sweetcorn, fish stock and béchamel sauce and bring to the boil stirring constantly. Reduce heat and stir in the seafood. Continue to heat until the seafood is cooked, or heated through if using frozen product. Season with salt and pepper, to taste, and stir through the parsley.
  • Ladle into warm bowls to serve, garnished with lemon wedges.