Chunky Salmon and Cod Yogurt Chowder
recipe for Chunky Salmon and Cod Yogurt Chowder
comes from Dr Oetker Onken Yogurts - www.oetker.co.uk
Every product under the Dr Oetker brand stands for
and represents high quality. Products that should meet
and satisfy consumer needs - products made with the
finest and best quality ingredients - products that
offer convenience, are easy to prepare - products that
guarantee perfect results - and of course products that
simply taste fantastic.
This philosophy of "Quality is the best recipe"
has been running through the business since it was founded
in 1891 and is a testament to its longevity and success.
It is an expression of the superior quality of its products.
It is a family business which cares about the quality
of every product launched that bears the Dr
How to say Dr Oetker
Unless, you are a native German, it is very likely
that even if you are familiar with one of the products
that you may be unsure as to how you actually pronounce
Dr Oetker. Oetker is a common surname in Germany, but
in the UK and Ireland it is fair to say there are not
many Oetkers listed in the local phone directory.
It really is quite easy to say - it is pronounced Dr
Urtker. Simply substituting the UR for the OE makes
it easy to say.
For more information visit www.oetker.co.uk
This is a hearty satisfying seafood soup. It's a
meal in itself if you serve with some fresh crusty bread
either for lunch or supper.
for Chunky Salmon and Cod Yogurt Chowder
tbsp olive oil
1 small leek, sliced
1 clove garlic, crushed
100g baby corn, cut in half
1 celery stick, diced
250g (medium) potato. peeled and diced
1 tbsp cornflour
400ml fish stock, 1 fish stock cube
200g salmon fillet, skinned
200g cod fillet or chunky white fish, cubed
1 pot Onken Natural Smooth Yogurt
Pinch paprika seasoning
2 tbsp fresh parsley, chopped
to make Chunky Salmon and Cod Yogurt Chowder
the oil in a large pan or heavy based casserole, gently
fry the leek and garlic for 4 - 5 minutes until the
leeks are soft.
the baby cobs, celery and potato and sweat over a
low heat for a further 3 -4 minutes, stirring frequently.
in the flour and cook for 30 seconds, gradually stir
in the stock and seasoning. Bring to the boil, and
then reduce the heat and simmer, partially covered
for 10 minutes.
the chunks of fish and continue cooking for a further
10 minutes until the fish and vegetables are cooked.
the paprika, chopped parsley and yogurt.
through, adjust seasoning and serve with some fresh