Cut all the vegetables the same size, about 5mm square.

Cut the mussels and crab sticks into three.

In medium pot heat all the milk, but do not boil.

Whisk in the turmeric.

In a medium pot over a low heat, melt the butter, add flour and mix together using a wooden spoon until it forms a paste (roux).

Then slowly add a little milk, stirring all the time so there are no lumps.

Repeat this until all the milk is included in the flour-and-butter mix and you have a smooth consistency (basic white sauce base).

You can whisk it if there are a few lumps.

Let this simmer over a low heat to cook for approx 20 mins until the flour has been cooked out and it no longer tastes raw.

Stir this mix every couple of minutes, otherwise it will catch.

In another pot, in a little oil over a medium heat, add the vegetables and start to cook but do not allow them to colour.

After 3-4 mins add all the seafood and mix well.

Once the seafood and vege mix has come back up to the boil, add the white wine and bring back to the boil.

Turn the heat down to low and add the now finished white sauce, stirring into the seafood and vegetable mix.

Add fish sauce.

Let this mix come just to a boil then remove from heat.

Check for seasoning.

The fish sauce can be very salty, so I use this to season my soup instead of using salt.

This is quite a thick chowder and it will thicken more when chilled.

To reheat, I put over low heat and also add a little more milk if it needs it, or you can add a little cream.