Recipe for simple seafood chowder

The colder days calls out for a perfect cosy dish to warm you up.
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Jason’s Sourdough, the creators of the artisan sourdough sliced loaf, and food and travel blogger, Elizabeth Atia, have teamed up to create a seafood chowder recipe, accompanied with a serving of Jason’s artisan sourdough.

Recipe created by Elizabeth Atia (Elizabeth’s Kitchen Diary) in partnership with Jason’s Sourdough, available at M&S, RRP £1.80.

Serves: 4

Seafood chowderSeafood chowder
Seafood chowder

Ingredients:

2 tbsp butter

1 onion

1 carrot, peeled and finely diced

2 tbsp plain flour

500ml fish stock (or chick or vegetable)

2 medium potatoes, peeled and diced

150ml milk

450g salmon, diced

220g smoked haddock, diced

200ml double cream

250g winkles, cooked

50g rainbow chard, chopped

Fresh parsley, to garnish

Method:

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1. Heat the butter in a soup pot and gently cook the onion and carrot, stirring occasionally, for about five minutes, until it softens.

2. Sprinkle over the flour and cook for a further minute, stirring constantly.

3. Add the fish stock and potatoes. Simmer, over low heat, for 10-15 minutes until the potatoes are tender.

4. Add the milk, salmon and haddock and cook a further ten minutes until the fish is cooked.

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5. Add the double cream and rainbow chard and heat through until the chard has wilted.

6. Serve with the winkles, fresh parsley and buttered Jason’s Sourdough.

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