Potato, corn and tuna chowder

Method

1. Heat the olive oil in a large saucepan over medium heat and cook the onions, celery and capsicum until softened, stirring occasionally, about 10 minutes. Add the stock, potatoes, carrots, zucchini, corn, sea salt and pepper and bring to the boil. Cover with a lid and reduce the heat to medium–low. Simmer the chowder until the vegetables are tender, about 30 minutes.
2. Drain the tuna, put it in a medium mixing bowl and flake with a fork.
3. In a medium mixing bowl, whisk the flour and 125 ml of milk together until smooth. Add a further 125 ml of milk and whisk again until smooth.
4. Add the milk and flour mixture to the chowder with the remainder of the milk, the flaked tuna and half of the chopped parsley and bring to the boil over medium–high heat, stirring often. Reduce the heat to medium– low and simmer for 5 minutes, stirring occasionally. Taste and add more salt and pepper if needed.
5. Serve in individual bowls, garnished with the remaining chopped parsley, pepper and grated cheese.