Choose any solid white-fleshed fish for this recipe.

Peel and cut the potatoes into ½” - 12mm cubes, and boil until almost soft, say about 9-10 minutes.

Add the finely diced onion, the stock, milk, paprika and cumin, and then the fish, cut into 25mm cubes. Simmer quietly for another 5 minutes, but don’t boil the chowder at this late stage.

Thicken with the cornflour mixed to a slurry with a little of the chowder liquid.

Adjust the seasoning, and flavour with a little dash of fish sauce.

Fisherman’s Warf, San Francisco anyone?