Vegetable Fish Chowder - cooking recipe

Ingredients

1 tablespoon butter
1 onion, chopped
1 carrot, chopped
2 potatoes, peeled and cubed
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock
1 cup milk
1 cup frozen corn kernels
400 g haddock fillets, cubed (You may use whatever type of white fish you like)
2 tablespoons fresh parsley, minced

Preparation

In a large saucepan, melt the butter over medium heat.
Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
Sprinkle with the flour and cook, stirring, for 1 minute.
Add the chicken stock and bring to a boil.
Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
Add the milk, corn and fish.
Heat until steaming and the fish flakes easily when tested, about 5 minutes.
Add the parsley.