Creamy Seafood Chowder

1 tbsp olive oil
1 large onion, diced
2 celery sticks, finely chopped
2 garlic cloves, crushed
175ml white wine
300ml chicken stock
1 tbsp cornflour, mixed to a paste with 1 tbsp cold water
100g raw peeled & deveined prawns
100g white fish cut into 4cm pieces
100g mussels
100g squid rings
1 small tin of sweetcorn kernels
small bunch dill, chopped
5 tbsp half-fat crème fraiche

Heat the oil in a large frying pan and cook the onion and celery until transparent for about 10 minutes. Add the crushed garlic and stir it well. Pour in the wine and simmer on a high heat until most of the wine has evaporated.
Add the cornflour mix and stir it in well so there are no lumps, and pour in the stock. Simmer on a medium heat for about 10 minutes continuously stirring until the sauce thickens. Season well and then add the seafood, the drained sweetcorn kernels and the dill. Save a little for garnish.

Simmer for another 5 minutes until the stew is piping hot and the seafood is cooked through. Then stir in the crème fraiche and serve with the remaining dill sprinkled on top.

Serve with crusty bread.