A pairing that proves fresh, coastal flavours never go out of season.
Who says white wine and seafood is reserved for summer? Winter is the perfect time to lean into a meal that’s creamy, smoky and just a little bit nostalgic – especially when paired with a wine shaped by the sea. Our Seaward Chardonnay brings aromas of mandarin, lime zest and peach with subtle hints of almond and vanilla – bright, textured and perfectly poised.
It finds its match in this smoked haddock and corn chowder, where sweet kernels and rich, velvety broth meet the fish’s delicate smokiness. Each spoonful picks up on the wine’s citrus freshness and mineral edge, with its soft oak weaving seamlessly through the chowder’s creamy base. A squeeze of lemon, a crack of black pepper, and suddenly, winter feels a little lighter.
Seaward Chardonnay with Smoked Haddock & Corn Chowder
Ingredients: (serves 6 as a starter, or 4 as a main meal)
30 ml (2 tablespoons) olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400 g smoked haddock medallions/fillets (skinless), thawed if frozen
4 medium potatoes (about 500 g), peeled & diced
3-4 sweetcorn on the cob, corn cut from the cobs
500 ml (2 cups) warm chicken stock
250 ml (1 cup) milk
15 ml (1 tablespoon) corn flour
250 ml (1 cup) fresh cream
salt & pepper, to taste
1 cup mature cheddar, grated (plus extra for serving)
a handful chives and/or Italian parsley, finely chopped, to serve
Method:
In a medium-large pot over medium heat, add the oil and onion and fry until soft and translucent but not brown. Add the garlic and fry for another minute.
Add the cubed potatoes and cut corn kernels, then add the stock and 180 ml (3/4 cup) of the milk. Mix the remaining 60 ml (1/4 cup) of milk with the corn flour and add it to the pot as well. Add the cream and stir well.
Season with salt & pepper, bring to a simmer, cover with a lid and cook for 15 minutes or until the potatoes are tender and the fish is fully cooked.
Taste and adjust seasoning if necessary, then remove from the heat, add the cheese and stir through to melt. Add half the chives and stir.
Flake the haddock fillets into large chunks using two forks, then serve warm in bowls, topped with more chives, optionally with fresh bread for dipping.
