Seafood Chowder With Garlic Bread

• 1 tablespoon vegetable oil
• 1 white onion large, finely chopped
• 2 stalks celery finely chopped
• 2 pounds potatoes peeled, cut into 3/4 inch pieces
• 1 teaspoon dried tarragon leaves
• 27 ounces corn kernels rinsed
• 2 vegetable bouillon cubes crushed
• 1/2 pound garlic bread
• 10 1/2 ounces white fish fillets boneless firm
• 2/3 cup cream
• 7 ounces peeled prawns cooked
• 3 1/2 ounces smoked salmon sliced, to serve
• 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 oil, white onion, stalks celery, potatoes, tarragon, corn, vegetable bouillon, garlic, white fish, cream, prawns cooked, salmon, fresh chives

Taken from www.yummly.com/recipe/Seafood-Chowder-with-Garlic-Bread-1407093 (may not work)