Fish Chowder

200g lean white fish (bones, skin removed)
6 cups fish stock (defatted)
3 medium sized potatoes, diced
1 small onion, diced
1 medium carrot, grated
1 stalk celery, diced
1/3 cup dry white wine (optional)
Pinch cayenne pepper
1/4 cup skim milk powder with extra water to mix
1 tablespoon cornflour with extra water to mix
1 shake garlic powder

Place all ingredients in large saucepan (lid on) except skim milk and
cornflour.
Gently simmer 1 hour until soup is fairly thick. Add mixed skim milk and
cornflour
just prior to serving.
Serves 4-6

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