Sweetcorn-and-seafood chowder in garlic-butter bread bowls
Serves 4 Ingredients
Splash of olive oil 1 red onion, diced 2 celery stalks, finely chopped 2 red chillies, sliced 3 corn on the cob 1 large potato, peeled
and diced 1.75 pints (1 litre) hot vegetable stock 100g smoked haddock, cut
into bite-size chunks 100g cooked prawns 100g cod, cut into bitesize chunks 50ml single cream Handful fresh parsley,
4 small round loaves of bread 3 cloves garlic, crushed Handful fresh parsley,
chopped 100g butter Seasoning
Chop the onion and fry it gently in the splash of olive oil until soft, but not browned, before adding the chopped celery stalks and red chillies and continuing to cook for a couple of minutes. Cut the sweetcorn kernels off the cobs, add them to the pan and stir for a further few minutes, then pour in the stock and add the peeled and diced potato.
Simmer until the potato is almost tender before dropping in the pieces of cod and smoked haddock. Continue to cook for a few more minutes, then add the prawns to heat through. Finally, pour in the single cream, stir well, add the parsley and simmer gently while you prepare the garlic-bread bowls.
Slice the tops off the loaves of bread, then scoop out the centre so you’re left with four bowl-shaped pieces of bread. Make the garlic butter by melting the butter in a microwave, adding the crushed garlic cloves, chopped parsley and seasoning and mixing it well before brushing the insides of the loaves—and just over the top of the outer lip—with the garlic butter (the smell will be divine), then ladle in the chowder and serve immediately. With these bowls you won’t mind anyone wandering off!