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A LIGHTLY

SMOKED HADDOCK & SALMON CHOWDER

WITH FRESH PARSLEY & CREAM (AS IT SHOULD BE!)

According to the Irish legend, Fionn, while cooking the Salmon of Knowledge for his master burnt his finger and in licking it, gained all the knowledge of the world.

Perhaps, right now you are eating one of the salmons descendants, if not, may we recommend Google!

More Information

Microwave:

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.

Cooker:

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.

per 100g

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.

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