Chowder, or fish soup is heart warming food at any time of year. Served steaming hot with brown bread, crusty rolls or garlic bread it is ideal for lunch or supper. A good chowder doesn’t have to include elaborate ingredients but it is worthwhile using fish stock to enhance the flavour. The base is usually a selection of vegetables softened in butter with chunks of fish or shellfish added. Delicate white fish like whiting will add texture to the soup, whereas firmer fish like pollock and rock salmon will keep their original shape. There are few set rules when making chowders so experiment with different combinations of fish, shellfish and vegetables.