Seafood Chowder

• 1 tablespoon olive oil
• 4 ounces chorizo sausage, diced
• 8 ounces white onions, diced
• 3 tablespoons plain flour
• 2 12 cups milk
• 2 12 cups water
• 16 ounces mixed fish, make sure some smoked fish is included in the mix
• 4 ounces cooked cockles, removed from shell or 4 ounces clams
• 10 ounces potatoes, diced not too floury a variety, Roosters are great
• 14 cup cream, optional Go on add it, its even tastier
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

1. Make a Milk/Water (liquid mix) and set aside.
2. Over a medium heat fry the chorizo in the olive oil until the oil in the chorizo come out.
3. Lower the heat and slowly sweat the onions until soft about 10 minutes and season generously with salt and pepper.
4. Add the flour and cook for 1 minute.
5. Slowly add 100ml of the liquid mix and cook until it thickens, add another 100ml of the liquid mix until it thickens, then add the remaining liquid mix.
6. Add the potato and raise the heat to medium and bring to a slow boil and remember to occasionally stirring the mix, simmer until the potatoes are soft, around 10-12 minutes.
7. Add the fish and cockles and simmer for 5 to 7 minutes, then add the cream, parsley and chives and serve immediately.
8. The dish can be successfully reheated and will last 5 days in the fridge.
9. I transfer the chowder to a large bowl and ladle the amount required into a pot for reheating.

olive oil, chorizo sausage, white onions, flour, milk, water, mixed fish, shell, potatoes, cream, parsley, fresh chives, salt, fresh ground black pepper

Taken from www.food.com/recipe/seafood-chowder-474869 (may not work)