Method
1. Using a sharp paring knife, slice the corn on the cob, and boil it in salty hot water for a few minutes until cooked. Drain and set aside.
If using tinned corn, drain water and set aside.
2. In a nonstick saucepan boil potatoes until soft, drain, set aside and allow to cool.
3. Melt the butter in our nonstick saucepan (with lid) Add the carrots & celery and fry for 10 minutes until softened.
4. Stir in the flour, bay leaves and wine, followed by the stock, milk and cream. Cover and simmer for 10-15 minutes until the vegetables are tender and the sauce thickens.
5. Add your cooled potatoes, cooked corn, 1 tbsp Dijon mustard and a few tbsp of the warm soup mix that has been simmering in the saucepan to a blender.
6. Blend until really smooth ( no lumps) Pour the corn and potato mix into the rest of your soup in the saucepan, and stir with a wooden spoon until combined.
Leave on a low simmer.
7. Meanwhile, chop some crusty bread into cubes. In a large bowl coat the bread in olive oil, Rosemary sprigs salt and pepper. Lay onto a baking tray, and bake at 180’c for 5 minutes or until golden.
8. Add the fish and seafood to the simmering soup, then turn down the heat and poach for 5-6 minutes until the fish is fully cooked.
9. Remove the bay leaves, then stir in the parsley and a squeeze of lemon. Check the seasoning.
10. Serve with the croutons, extra chopped parsley, cooked corn and plenty of black pepper.
