Seafood Chowder | Now You Can Cook with Calor

The Base of the chowder is a garlic and white wine cream with fish stock and lemon pepper. Once heated we add chopped comber potatoes, mussels, salmon, smoked haddock, cod, and prawns. Bring to the boil and simmered for 2 minutes until the fish is cooked. To finish we add chopped spring onions, garden peas and spinach, seasoned with sea salt. Serve with some Guinness wheaten bread.