Seafood chowder

Heat oil in a large saucepan over medium-high heat. Add onion, garlic,
carrot, and celery, cook stirring regularly, for 3-4 minutes or until onion
has softened.

Stir in cauliflower, stock, and water, bring to the boil then reduce heat
to low. Simmer for 6-7 minutes, or until vegetables are tender. Remove from
the heat.

Ladle the soup base into a blender or food processor and blend until smooth
and creamy. Return soup base back to the pot and place on medium heat.

Add corn kernels and marinara mix and simmer, uncovered, for 5-6 minutes or
until the seafood is just cooked through.

Garnish with chives, parsley and cracked black pepper before serving.