Seafood chowder with garlic bread

1.Heat oil in a large heavy-based saucepan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Add celery, potato, tarragon and corn; cook and stir for 5 minutes or until heated. Add crumbled stock cubes and boiling water. Bring to the boil. Reduce heat to low. Simmer, uncovered, 15 minutes or until potato is tender. Remove from heat; cool slightly. Using an electric stick mixer, blend soup until smooth.

2.Preheat oven to 180°C/160°C fan forced. Cook garlic bread as packet directs.

3.Place soup in saucepan over low heat. Add fish, cream and half the prawns; cook and stir for 5 minutes or until fish is cooked. Season. Ladle soup into serving bowls. Top with salmon, remaining prawns and chives. Serve with garlic bread.