Using a sharp paring knife, slice the corn of the cob, boil in salty hot water for a few minutes until cooked. Drain and set aside.
If using tinned corn, drain water and set aside.
In a non stick saucepan boil potatoes until soft, drain, set aside and allow to cool.
Melt the butter in our non stick saucepan (with lid) Add the carrots & celery and fry for 10 minutes until softened. 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.
Add your cooled potatoes, the cooled and cooked corn, 1 tbsp dijon mustard and a few tbsp of the warm soup mix thats been simmering in the saucepan to a blender. Blend until really smooth ( no lumps) Pour the corn and potato mix into the rest of your soup in the sauce pan, stir with a wooden spoon until combined. Leave on a low simmer.
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, bake at 180’c for 5 mintues or until golden.
Add the fish and seafood to the simmer soup, then turn down the heat and poach for 5-6 minutes or until cooked through.
Remove the bay leaves, then stir in the parsley and a squeeze of lemon. Check the seasoning.
Serve with the croutons, extra chopped parsley, cooked corn and plenty of black pepper.