Thermomix Chunky fish chowder

CHUNKY FISH CHOWDER

I do love fish chowder and I had never made it in theThermomix. I could not really work out how was the best way to do so that the fresh fish did not crumble inside the bowl, not even with the butterfly. I made it last night with the method bellow. I must say...it was like the one I make traditionally. Success! It is really lovely. This recipe feeds 4 people and although it takes a lot in cooking time, the thermomix saves a lot of hands on time and a lot of washing up. I know that I won't be using the traditional method again.

1 tbsp vegetable oil
1 large onion chopped
100g streaky bacon, rindless and roughly chopped
2 tbsp plain flour
600 grs fish stock, made from 1 fish stock cube or 1 teaspoon of home made fish stock
300 grs small new potatoes halved
½ teaspoon of mace
½ teaspoon cayenne pepper (add more or less depending on how spicy you wanted)
500 grs milk (ideally full fat)
100 grs frozen peas
100 grs frozen sweetcorn
4 tbsp single cream
600 grs pack fish pie mix (salmon, haddock and smoked haddock) any mixture that you’d like
250 grs of king prawns
small bunch of parsley chopped
Salt and pepper
Crusty bread, to serve

Chop the parsley 3 seconds/speed 6, set aside for later.
Quarter the onion, the oil and the bacon, add to the bowl and chop for 5 sec/speed 5. Scrape the sides of the bowl.
Sauté 6 min/100oC/speed 1.
Add the flour, programme 2 min/100oC/speed 1
Add the milk, fish stock, mace, cayenne pepper and salt to the bowl.
Insert the steaming basket and add the potatoes to the steaming basket programme 20min/90oC/speed 2/reverse
Put the varoma and add the peas and sweetcorn. Insert the varoma tray, greased and add the fish to the varoma tray and programme 20 min/varoma/sped 2/reverse
Put the chowder in a pan, add the fish, peas and sweetcorn, potatoes, stir in the cream, chopped parsley and mix it all together. Add pepper and salt if you need to, but the fish stock is quite salty.
Serve with the crusty bread