Cauliflower & Seafood Chowder

This sophisticated and punchy soup has a bit of a kick.  Very tasty with the Kapiti Kowhai Gruyere cheese as a key ingredient.

You'll need :

• 1 tbsp olive oil
• 1 large onion diced
• 2 cloves garlic crushed
• 3 large stalks celery diced
• 1 bay leaf
• 1/3 cup white wine
• 3 heaped tbspns standard white flour
• 2 cups chicken stock
• 1 med cauliflower, florets only
• 3 cups seafood mix, mussels, prawns, squid, white fish etc
• 1/2 cup cream
• 1 cup milk
• 1 can corn kernals
• 150g grated Kapiti Kowhai Gruyere cheese
• salt & pepper to taste
• 4 small bread rolls, top removed and insides hollowed out

In large pot over medium heat add olive oil, onion, garlic, celery & bayleaf.

Saute slowly for around 15mins until softened

Pour in the wine & let it cook off for a minute or two before adding flour & stirring well to combine and coat all ingredients

Add stock & bring to boil while stirring often

Add cauliflower, then cover pot and reduce heat, simmering until cauliflower is soft through.  Transfer into blender & blend all of the mixture on high until silky smooth

Return to pot, add remaining ingredients and simmer for a few minutes.

Preheat oven to 200C and place bread rolls in to crisp for around 10 minutes

Divide chowder between bread rolls, scatter with a generous amount of grated Kapiti Kowhai Gruyere and return to oven until golden brown

Serve with fresh chopped flat leaf parsley and seasoning

Source : www.tastekapiti.co.nz