Seafood Chowder And Sauvignon Blanc For A Hot Summer’s Night

Summer is the perfect time to enjoy a light and refreshing seafood chowder. This seafood chowder is a family recipe from Rietvallei Wine Estate. A chilled bottle of Rietvallei Sauvignon Blanc is the perfect addition to this dish, which is sure to please everyone at your table.

  • 1 medium carrot, finely chopped
  • 1 celery stick, finely chopped
  • 750g potatoes, peeled and roughly chopped
  • 1 L Fish stock
  • 1 x can of corn
  • 500g seafood mix
  • 200ml thickened cream
  • Sea salt and freshly ground pepper, to taste
  • 2 Tbs chives, chopped
  • 2 Tbs fresh parsley, chopped
  • 1 tsp smoked or normal paprika


  1. Transfer carrot, celery, potatoes and fish stock in a large pot. Cover and bring to a boil. Reduce the heat and simmer for 10 min, or until vegetables are tender. Process mixture until smooth.
  2. Add corn to the soup and simmer for 10 minutes.
  3. Reduce heat and add seafood mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
  4. Finally, add and stir through the chives and parsley. Serve.