SERVES 4 PREP 5 MINS COOK 15 MINS PER SERVE 2835kj 500g mini microwave potatoes 2 tbsp olive oil 2 carrots, diced 2 celery stalks, diced 1 onion, diced 1 corn cob, kernels removed 1 tbsp plain flour 4 cups chicken stock ¾ cup light thickened cream 400g thick white boneless fish fillets, cubed 400g boneless, skinless salmon fillets, cubed 12 green prawns, peeled, deveined, tails intact ¹⁄ cup chopped parsley 3 2 tbsp finely chopped chives garlic bread, to serve
1 Cook potatoes following packet instructions. Cool, peel and chop. Set aside.
2 Meanwhile, in a large deep saucepan, heat oil on medium. Saute carrot, celery, onion and corn 4-5 mins until softened. Sprinkle over flour. Cook, stirring, 1 min. Remove from heat.
3 Stir in stock and cream until smooth. Return to heat. Bring to boil, stirring.
4 Reduce heat to low. Add potato, fish and prawns. Simmer 4-5 mins until seafood is cooked through.
5 Stir in half the parsley and half the chives until combined. Serve chowder sprinkled with the remaining herbs and accompanied with garlic bread.