Hey we see you're using unknown Version unknown. You may experience an issue or two with our website on this browser version. If possible, we recommend you take the free upgrade to latest unknown or use a different browser.
x
Wine & Food Matches
Hey we see you're using unknown Version unknown. You may experience an issue or two with our website on this browser version. If possible, we recommend you take the free upgrade to latest unknown or use a different browser.
x

You are about to enter our online wine store.Please verify your age

I am under 18
You must be aged 18 or over to buy alcohol in New Zealand

Martin Bosley's recipe of the week

Winter Seafood Chowder

 

Martin says: “This is a great winter's weekend soup that just seems to taste better if you are at the seaside when eating it. ” 

Ingredients/ Serves 6 
80g unsalted butter
1 medium onion, finely chopped
1 litre milk
500mL cream
1 tsp fresh thyme leaves
500g peeled potatoes, diced
1kg white flesh fish, cut into 3cm cubes or 1 cup of steamed cockle meat or 2 dozen oysters
sea salt and freshly ground black pepper
100g bacon, diced and precooked (I do this in the microwave)
2 tbsp chopped parsley and watercracker crumbs to garnish

Method
Melt the butter in a large saucepan or stockpot and sautee the onion for about two to three minutes until translucent and without colour. Add the milk and cream and simmer for 20 minutes. Dice the thyme leaves and add to the chowder. Add the potatoes and simmer until tender. Add the seafood and simmer until hust cooked through. Season to taste with salt and pepper, then add the bacon.

To Serve
Sprinkle the chowder with parsley and crumbled water crackers if desired.

 Haha Pint Gris 2015

Haha Pinot Gris 2015

Bosley footer