Smoked trout chowder

Heat a slab of butter until bubbling, add peeled and chopped garlic cloves, cooking until soft. Add six medium diced potatoes and cook over a medium heat for three to five minutes before adding enough white wine to cover, cooking potatoes until soft. To this add 600ml cream, plenty of cayenne pepper, a can of creamed corn and three or more fillets of flaked smoked trout. Simmer for 10 minutes. Serve in deep bowls drizzled with olive oil and plenty of cracked black pepper. For those without access to a fishing rod, a friend with a fishing rod, or a supermarket willing to sell trout illegally, you’ll need to substitute the smoked trout for smoked blue cod, tarakihi or whatever else will satisfy your tastebuds. Check out the outmoded stovetop I’m restricted to working with. It’s an unpredictable eyesore, but it gets the job done. Eventually.

Photos by James.