2 tbsp vegetable oil
2 garlic cloves
1 celery stalk
2 tbsp plain flour (or corn flour)
1 litre of semi-skimmed milk (or dairy free alternative)
225g thawed frozen corn
2 tbsp chopped chives
Lemon juice to taste
500g sustainable fish cut into dices (salmon or haddock)
Peel and dice the onion. Crush the garlic cloves. Slice celery stalk. Peel and dice potatoes.
Heat the oil in a large saucepan. Add onion, garlic, celery and potatoes. Cook under medium heat until softened.
Add potatoes, milk and flour to the pan. Cover and simmer for 10 mins or so until the potatoes are just tender.
Add corn to the soup. Return to boil for a couple of minutes. If using fish, add it at the same time as the corn but cook the soup longer until the fish is cooked through. Season to taste with lemon juice. Serve with a sprinkle of chopped chives on top.