INGREDIENTS
3 tablespoons extra virgin olive oil 2 large leeks, roughly diced and washed very well
4 cloves garlic, finely diced
2 bay leaves
2 teaspoons celery salt
3 potatoes, cut into small cubes
3 cups Clover Nolac
2 cups fish stock (or chicken stock)
Salt and freshly ground black pepper to taste
500 g fresh mussels, closed (or frozen of fresh isn’t available)
500 g haddock steaks or fillets
Thinly sliced spring onion to garnish
Freshly chopped parsley to garnish
For the smoky roasted corn
3 tablespoons extra virgin olive oil
2 cups frozen or fresh corn
Salt and freshly ground black pepper
4 tablespoons finely diced chives
1 teaspoon chilli flakes
1 tablespoon chipotle chilli sauce
For the garlic toast
Blend together:
3 cloves of garlic
1 lemon zested
4 tablespoons roughly chopped parsley
1 tablespoon roughly chopped rosemary
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 ciabatta cut into thick slices
Method
Heat the oil over a medium heat and add the leeks, cooking until soft and translucent before adding the garlic and bay leaves. Cook until the garlic becomes fragrant then add the celery salt mixing through with the potatoes and Clover Nolac milk. Add the stock and bring to a simmer, season with salt and freshly ground black pepper then cook until the potatoes are completely tender.
While the chowder is cooking, prepare the corn. Heat the oil over a medium heat and add the corn. Allow the corn to begin popping and charring. To prevent the corn popping out the pan, cover it with a lid. Once the corn is well charred, season with salt and pepper, chives, chilli flakes and chilli sauce. Toss through and place in a serving bowl.
Remove the bay leaves from the chowder before blending until smooth using an electric hand blender.
For the garlic toast, preheat the oven to 200°C. Brush the bread with the garlic mixture before placing in the oven to crisp up.