Fish chowder with garlic and chive rolls
Jul 31, 2009 2:00pm- 30 mins cooking
- Serves 4
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Ingredients
Fish chowder with garlic and chive rolls
- 80 gram butter, softened
- 2 clove garlic, crushed
- 1/4 cup finely chopped fresh chives
- 4 small bread rolls
- 4 rindless bacon slices, coarsely chopped
- 1 medium brown onion, coarsely chopped
- 2 tablespoon plain flour
- 2 cup (500 millilitres) milk
- 3 cup (750 millilitres) fish stock
- 2 medium potatoes, cut into 3cm pieces
- 420 gram canned corn kernels, drained, rinsed
- 500 gram firm white fish fillets, cut into 3cm pieces
- 170 gram asparagus, trimmed, coarsely chopped
Method
Fish chowder with garlic and chive rolls
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1Preheat oven to 180°C.
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2In a small bowl, combine half the butter, half the garlic and 1 tbsp of the chives. Make three cuts vertically in top of rolls, without cutting all the way through. Spread butter mixture into cuts. Wrap rolls in foil; bake 8 minutes or until heated through.
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3In a large saucepan, cook bacon over high heat, stirring occasionally, until browned lightly. Add onion; cook, stirring occasionally, until onion softens. Add remaining garlic; cook, stirring, until fragrant.
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4Add remaining butter to pan, heat until melted. Add flour; cook, stirring, until bubbling. Gradually stir in milk, then stock; cook, stirring, until mixture boils and thickens. Stir in potato and corn; simmer, covered, 12 minutes or until potato is tender, stirring occasionally. Add fish and asparagus; simmer, uncovered, 2 minutes or until just cooked through. Season to taste; stir in remaining chives.
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5Serve chowder with rolls.
Notes
You can use steamed fresh clams instead of the fish. Chicken or vegetable stock is also fine to use in this recipe.
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