Heat a large saucepan over a medium heat.
Add the butter or oil and add in the onion, leek, carrot, potato. Sauté for 2–3 minutes until softened.
Add the smoked salmon and continue sauté for a further 2 minutes until lightly coloured and released its delicious smoky flavour into the pan.
Pour the wine, stock and the cream over the smoked salmon and bring to the boil. Reduce the heat and simmer for a few minutes or so, until the potatoes and carrots are softened.
Then add the fish pieces, continue to gently simmer so the fish is gently poached for 5 minutes.
Finaly, add the mussels and prawns and cover with a lid. Let all the chowder, simmer for a further 3 minutes depending on the size of the fish pieces or until the fish and shellfish are cooked through. Remove from the heat. Check the seasoning.
Warm the bread balls in the oven for 5 minutes. Cut a top of the bread and remove some of the the crumb to allow the seafood chowder to be poured when ready. Keep the crumb aside for breadcrumb or to use a dipping bread.
I like to had some butter to the bread and toast once more in the oven.
To serve, ladle the chowder into warmed bread balls, piling plenty of the fish into the centre of each. Enjoy immediadtel. .
