Coconut, corn and fish chowder by What Mummy Makes

Heat the butter in a large, high-sided frying pan with a lid,

but with the lid off for now. Add the onion and sauté over a medium-high heat for 4 minutes, stirring often until the onion has turned translucent.

Once the onion has softened, add the potato and cook for a further 2 minutes. Add the coconut milk, then pour the 100ml (31/2fl oz) of milk into the empty can, swilling it around to gather up as much of the coconut milk as you can. Add to the pan along with the sweetcorn and a good grinding of black pepper, then put the lid on and simmer for 10 minutes.

Once the potato has softened, remove the pan from the heat and, using a hand-held blender, blitz until fairly smooth but with a few chunks of potato still intact.

Put the pan back on the heat and add the fish, stirring a little to ensure the pieces are evenly distributed. Put the lid back on the pan and cook for 8-10 minutes until the fish is cooked all the way through and flakes away easily.

Meanwhile, finely slice the bacon, and add to a separate hot frying pan. Cook for 5 minutes or until crispy. Once cooked, transfer to a bowl lined with kitchen paper to catch the excess fat.

Serve the chowder sprinkled with the chopped chives and crispy bacon pieces. If serving to baby, mash any larger pieces of potato with the back of a fork, don’t worry about the fish as it flakes away really easily. You can also completely mash or blend the chowder to spoon feed to baby.