NZMCD Dutch pea and pork hock chowder recipe

Dutch Pea and Pork Hock Chowder

“I’m bringing out my Dutch roots here! My mum used to make this soup for us when I was a little boy, and it was just the best thing. Her Dutch pea and ham soup was so thick that you could stand your soup spoon up in it! Amazing. This has to be one of the most affordable winter dinners you could put on the table, and it’s packed with flavour.” – Michael



  • 1 smoked pork hock (300g approx.)
  • 2 carrots, peeled and quartered
  • 2 onions, peeled and quartered
  • 2 bay leaves
  • 2 litres vegetable stock
  • 3 cups split green lentils


  • 4 tbsp Dijon mustard
  • 8 slices ciabatta or other crusty bread 
  • 1 cup grated smoked Cheddar


  1. Place all the chowder ingredients in a large pot with a lid, or a slow cooker.
  2. Bring the pot to the boil, reduce the heat, cover and simmer for 1½ hours. If using a slow cooker, set it on high until it starts to bubble, then turn to low to keep it simmering.
  3. Remove the hock and set aside. In batches, place the rest of the soup in a blender or food processor and blitz until smooth.
  4. Pick the meat from the ham hock, shred it roughly and add it to the soup.
  5. For the smoked cheese toast, preheat the oven grill. Spread Dijon mustard over ciabatta slices, then top with grated smoked cheese. Place under the hot grill until cheese is golden and bubbling. Serve straight away with bowls of chowder.

Eat Well For Less New Zealand Cookbook

‘Eat Well For Less New Zealand’ by Michael Van de Elzen and Ganesh Raj, published by Random House NZ. RRP $35

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