Simple seafood chowder

Lulu's tips for the perfect seafood chowder:

• For extra flavour, I sometimes add a handful of sweetcorn or a few chopped leeks along with the onion and bacon – they give the chowder a lovely sweetness and extra texture.
• For a lighter version, you can swap the single cream for a splash more milk, or use half-fat crème fraîche. It still tastes creamy but is a little less rich.
• If you have any leftovers, the chowder keeps well in the fridge for up to two days. Just reheat gently over a low heat and add a splash of milk or stock to loosen the soup – don’t let it boil, as this can make the fish tough.
• I like to use a mixture of seafood for the best flavour and texture. Smoked haddock, salmon, prawns and white fish all work well together, and you can easily adapt the recipe to whatever's available.