I didn't know what else to do with the Spanish Mackerel - we already had sashmi, BBQed, assam, grilled, stir fried, curry, otak, deep fried, baked etc etc, so when Tracey suggested a fish chowder I said "Why the hell not?"

1 tbs olive oil
3-4 strips of streaky bacon (I cut off the rind)
2 onions, finely chopped
2 celery stalks, thinly sliced
3 garlic clove finely chopped (I love my garlic)
1 tbs plain flour
2 cups (500ml) milk, hot
3 potatoes, peeled, cut into 1cm cubes
1 1/2 cups (375ml) stock (I just use vege stock powder mixed with hot water if I am in a hurry)
100g canned corn kernels, drained
500g boneless white fish , cut into bite-size chunks
2 doz clams of any sort, scrubbed (optional - I didn't have any, so I just defrosted some abalone that I had vac packed from last season)
150ml thick cream
2 tbs chopped parsley, to garnish
Heat the oil in a large saucepan, add the bacon and cook over medium heat until starting to crisp.

Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften.

Add the flour and cook for 1 minute.

Stir in hot milk, add potatoes and stock and cook for 10 minutes.

Stir in the corn and fish, and cook for a further 5 minutes or until fish is opaque.

If using clams, add during the last 2 minutes of the fish's cooking time (discarding any that haven't opened). Stir in cream, and season with salt and pepper.

Dish and garnish.