Add the frozen veg to your pot in simmering stock liquid for approximately an hour. To decide how much water you need, just fill the pot up to the top of the veges, as the idea is to have a very thick soup.

I only had little chicken stock pots available, so 3 of those were added to boiling water to start off the chowder.

Once the vegetables are soft, blend the mix in the pot. I use a stick blender that just goes into the pot. Mine had an unappetising muddy green colour at this stage.

Add your noodles depending on how many you would prefer. I broke my vermicelli into small pieces, so that it didn’t end up being like spaghetti in a dish.

When the noodles are cooked, add the cream slowly, folding it into the chowder.

Add salt and pepper to taste and serve with warm bread.