Seafood Chowder With Garlic Bread

Name: Seafood Chowder With Garlic Bread
Ingredients: 1 tbsp vegetable or olive oil; 1 None large white onion, finely chopped; 2 stalks celery, finely chopped; 2 lb potatoes, peeled, cut into 3/4 inch pieces; 1 tsp dried tarragon leaves; 2 (13.5 oz) cans corn kernels, rinsed; 2 None vegetable bouillon cubes, crushed; 1/2 lb garlic bread; 10.5 oz boneless firm white fish fillets; 2/3 cup cream; 7 oz cooked peeled prawns; 3.5 oz smoked salmon, sliced, to serve; None None fresh chives, chopped, to serve

13 ingredients

3 steps

Ingredients

1 tbsp vegetable or olive oil
1 None large white onion, finely chopped
2 stalks celery, finely chopped
2 lb potatoes, peeled, cut into 3/4 inch pieces
1 tsp dried tarragon leaves
2 (13.5 oz) cans corn kernels, rinsed
2 None vegetable bouillon cubes, crushed
1/2 lb garlic bread
10.5 oz boneless firm white fish fillets
2/3 cup cream
7 oz cooked peeled prawns
3.5 oz smoked salmon, sliced, to serve
None None fresh chives, chopped, to serve

Directions

1

Heat oil in a large heavy-bottomed saucepan over medium heat, add onion and cook for 2 mins, or until soft. Add celery, potatoes, tarragon and corn. Cook for 5 mins, or until heated through. Add crumbled bouillon cubes and 6 cups boiling water. Bring to a boil, reduce heat and simmer, uncovered, for 15 mins, or until potatoes are tender. Remove from heat and let cool slightly. Puree until smooth.
2

Meanwhile, warm or cook garlic bread according to directions on package.
3

To finish the soup, place pureed soup over low heat, add fish, cream and 1/2 the prawns. Cook for 5 mins, or until fish is cooked. Season. Ladle into serving bowls. Top with salmon, remaining prawns and chives. Serve with garlic bread.