Serves 4-6 people
500gm pack Mourne Fishbox Chowder Mix
1 large leek
8 Cloves of Garlic
3 sprigs of Rosemary
4 Bay Leaves
6 large potatoes – cubed
8-10 sticks of Celery
3-4 Knorr Chicken Stock Pots
400ml Double Cream
1 Pint Water
500ml White Wine
Salt and Pepper
Extra potatoes for cubes if required
Chop and fry off the leeks, celery, garlic, onions, bay leaves and rosemary.
Add cubed potatoes and fry for 5-6 mins.
Add wine and simmer for 6-8 mins.
Add chicken stock and leave to simmer for 20-25 mins.
Blend ingredients and add the double cream.
Add the chowder mix and simmer until the fish is cooked through then serve.