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This 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 Oetker name.

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.

Ingredients for Chunky Salmon and Cod Yogurt Chowder

1 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

How to make Chunky Salmon and Cod Yogurt Chowder

• Heat 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.

• Add the baby cobs, celery and potato and sweat over a low heat for a further 3 -4 minutes, stirring frequently.

• Stir 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.

• Add the chunks of fish and continue cooking for a further 10 minutes until the fish and vegetables are cooked.

• Add the paprika, chopped parsley and yogurt.

• Heat through, adjust seasoning and serve with some fresh crusty bread.

Serves 4

Dr Oetker Onken
www.oetker.co.uk