Fish chowder with garlic and chive rolls

  • 30 mins cooking
  • Serves 4
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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


Fish chowder with garlic and chive rolls
  • 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.