Love fish. Love soup. Make chowder. I adore fish chowder; whether it’s in a seaside pub in Ireland with a slice of fresh soda bread slathered in butter or on the coast of Maine – it’s decadent creaminess is wonderful when you’re breathing in a good dose of sea air. But, if I’m really honest, it’s sometimes too rich for me. This is my make-at-home recipe which does a fantastic job without the butter, flour and cream. The additional process of creaming some of your potato to thicken the soup means it’s still yummy but...