1. Start by preparing the popcorn topping. Heat up the groundnut oil in a heavy saucepan until it boils. Add the corn kernels and as soon as these begin to pop, turn down the heat and put the lid on until all kernels are popped.
2. Meanwhile, prepare the chowder soup. Start by cutting the potatoes and cauliflower into pieces. Then, chop the onion, garlic and celery, grate the ginger and fry these until soft. Deglaze the fried ingredients with the fish stock, add the potato cubes, cauliflower slices and the bouquet garni. Season the soup with salt, pepper.
3. Boil and let the soup simmer for 15 minutes until the potatoes are almost al dente. Meanwhile, mix the cornstarch with the Alpro Coconut Cuisine until smooth. Add and stir the mixture into the soup along with the drained sweetcorn.
4. Turn up the heat again to thicken the soup but avoid boiling. Add the pieces of fish. Let the fish poach in the soup for 5 minutes. Serve with popcorn as garnishing.