Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.
Pour into a pan, over a medium heat bring to the boil stirring occasionally.
Potatoes (32%), water, carrots, onions, cream (milk) (6%), smoked haddock (fish) (4.5%), hot smoked salmon (fish) (4%) [salmon (fish) (97%), salt, sugar, oak smoke], butter (milk), lemon juice, vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots, parsley], sunflower oil, turmeric], fresh parsley (0.3%), salt, smoked paprika, cayenne pepper.
Clean and de-beard a dozen mussels. Pop them in a pot with a splash of white wine and chopped parsley. Cook with a lid until all the shells have opened (discard any that don’t). Combine with piping hot chowder & serve with crusty bread.