Prep Time


Cook Time





  • 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 Tbsp standard white flour
  • 2 cups chicken stock, or vegetable
  • 1 medium cauliflower, florets only,
  • approx. 3 cups 250g bag seafood mix, mussels, prawns, squid etc.
  • 1/2 cup cream
  • 1 cup milk
  • 1 can corn kernels
  • 150g grated Kāpiti Kowhai Gruyere cheese 
  • Salt and pepper, to taste
  • 4 small bread rolls, top removed and insides hollowed out  

To Garnish:

  • Extra 150g grated Kāpiti Kowhai Gruyere cheese
  • Handful of flat leaf parsley 
  • Seasoning - sea salt and pepper


  • To a large pot over a medium heat, add olive oil, onion, garlic, celery and the bay leaf.
  • Sauté slowly for around 15 minutes, until softened.
  • Pour in the wine and let it cook off for a minute or two before adding flour and stirring well to combine and coat all ingredients.
  • Add stock and bring to the boil while stirring often.
  • Add cauliflower, then cover pot and reduce heat, simmering until cauliflower is soft through. Transfer into a blender and blend all of the mixture on high until silky smooth.
  • Return to the pot, add remaining ingredients (minus garnish) and simmer for a few minutes.
  • While chowder is simmering, pre-heat oven to 200°C and place bread bowls in the oven to crisp, around 10 minutes.
  • Divide chowder between prepared bread bowls, scatter with a generous amount of grated Kāpiti Kowhai Gruyere and return to the oven until golden brown!
  • Serve with fresh chopped flat leaf parsley and seasoning.

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