Start by par boiling your diced potato and then add in the broad beans and asparagus to blanche them in the boiling water. Drain and leave to one side whilst you prepare the Chowder base. In a large saucepan melt butter and add in the bacon lardons, diced fennel, spring onion and leeks.
When the bacon is caramelised after 4-5 minutes add in your wine to deglaze the pan. Combine the bay leaf, mussels and smoked haddock in the pan. Then pouring in the milk and double cream followed by the potato, asparagus and broad beans. Bring gently to a boil and cook for 4-5 minutes until the mussels are all open and the haddock is cooked. Garnish with finely chopped herbs, watercress and water biscuits.
If you want to finish the chowder with something a little extra special, then try chargrilling some large prawns and placing on top.