Ingredients
Method
1.Preheat oven to 180°C.
2.In 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.
3.In 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.
4.Add 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.
5.Serve chowder with rolls.
You can use steamed fresh clams instead of the fish. Chicken or vegetable stock is also fine to use in this recipe.
Note
