Potato, Fish and Corn Chowder with Mini Dinner Rolls

Steps

1. oven to 220°C (to warm dinner rolls). Line an oven tray with baking paper.
2. Melt butter and drizzle of oil in a large, heavy-based pot on medium-high heat. Once melted, add leek and cook, stirring often, for 3-4 minutes, until softened. Place dinner rolls on prepared tray and set aside.
3. Add carrots, celery, stock and potatoes, bring to simmer, then reduce heat to low-medium and continue cooking for about 13 minutes, until veggies are tender. Pat fish dry with paper towels and remove any remaining scales or bones. Dice 2cm and set aside.
4. When soup has 5 minutes cook time remaining, place dinner rolls in oven for about 5 minutes, until warmed through. Spread with butter (if using).
5. Add cornflour/water mixture to pot with chowder and stir until thickened slightly, about 1 minute.
6. Add fish, corn, cream and salt to pot, ensuring fish is submerged. Cook for a further 3-4 minutes, until fish is just cooked through and chowder has thickened slightly. Season to taste with plenty of freshly ground black pepper and salt, if needed.
7. ladle potato, fish and corn chowder into bowls and garnish with chilli flakes (if using) and parsley. Serve mini dinner rolls on the side for dunking.