Recipe for simple seafood chowder

The colder days calls out for a perfect cosy dish to warm you up.

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.

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Serves: 4

Seafood chowder


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


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.

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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