Serves 4-6 people

Ingredients:

500gm pack Mourne Fishbox Chowder Mix

1 large leek

1 Onion

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

 

Method:

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 20 mins.

Add chicken stock and leave to simmer for 60 mins.

Blend ingredients and add the double cream.

Add the chowder mix and simmer for 20 mins then serve.