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."
80g unsalted butter
1 medium onion, finely chopped
1 litre milk
1 tsp fresh thyme leaves
500g peeled potatoes, diced
1 kg white –fleshed fish, cut into 3cm cubes OR
1 cup steamed cockle meat or 2 dozen oysters
salt and freshly ground black pepper
100g bacon, diced and precooked
(I do this in a microwave)
2 tbsp chopped parsley and water-cracker crumbs to garnish
Melt the butter in a large saucepan or stockpot and sauté the onion fro about two or 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 just cooked through. Season to taste with salt and pepper, then add the bacon.
Sprinkle the chowder with parsley and crumbled water crackers if desired.