Martin Bosley's recipe of the week
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
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
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.
Sprinkle the chowder with parsley and crumbled water crackers if desired.