Seafood Chowder With Garlic Bread

• 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

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.

vegetable, white onion, stalks celery, potatoes, tarragon, corn kernels, vegetable bouillon cubes, garlic bread, cream, prawns, salmon, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/22619 (may not work)