40g (3 tbsp) unsalted butter

2 garlic cloves, minced

1 small onion, finely chopped

2 small carrots, halved and sliced into 0.5cm (1/5″) pieces

1/4 cup (35g) plain all-purpose flour

3 cups (750 ml) milk (any fat %)

2 cups (500 ml) fish stock, clam juice, or chicken stock (preferably low sodium)

2 cups potato, cut into 1.5 cm (0.5″) cubes (~1 large potato)

1 cup corn, frozen or canned (drained)

0.5 tsp salt, plus more to taste

Freshly ground black pepper

600 g (1.2 lb) white fish fillets, skinless, cut into 2 cm (4/5″) pieces

1 cup frozen peas

1/4 cup green onions, halved and finely sliced (for garnish, optional)

Crusty bread, for serving (optional)

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Melt the butter in a large pot over medium heat. Add the garlic and onion and cook for about 5 minutes, stirring, until the onion is soft and translucent.
Add the carrots and cook for another 2 minutes to soften slightly.
Stir in the flour and cook for 30 seconds to form a smooth paste.
Gradually pour in the stock while stirring to dissolve the flour mixture, then add the milk and mix well.
Add the potatoes, corn, salt, and pepper. Bring to a gentle simmer, then reduce heat and cook for about 8 minutes, stirring occasionally, until potatoes are nearly tender.
Add the fish and peas, simmering gently for 3 minutes or until the fish is just cooked and flakes easily.
Taste and adjust seasoning with more salt and pepper as needed. If the soup is too thick, add a little extra milk or water.
Serve hot, garnished with green onions and accompanied by crusty bread for dipping.

Use firm white fish like cod, snapper, barramundi, or tilapia for best results.

For extra richness, replace part of the milk with cream.

For a lighter or dairy-free version, use olive oil and plant-based milk.

Add smoked paprika or cayenne for a hint of spice.

Can be made gluten-free using cornstarch or a gluten-free flour blend.

Store in the fridge for up to 3 days or freeze for up to 2 months.

Reheat gently on the stove, adding milk or broth to thin if needed.