Beef Organs & Seafood Chowder

This comforting seafood chowder is the perfect dinner for those summer nights when you start to fill a chill in the air. This version is rich, creamy, and packed with tender fish, succulent prawns, and buttery new potatoes, making it the perfect meal when you're craving something both nourishing and utterly delicious.

To give it an extra nutritional boost, we have stirred our beef organ powder, an easy way to add nutrient dense goodness without changing the overall flavour. It blends in perfectly with the luscious raw cream and milk.The result is a cosy, mouthwatering chowder that's full of comforting flavours while supporting nourishment from within.

Serves 4 

Ingredients

• 1 knob of organic raw butter 
• 1 white onion - finely chopped 
• 100g pancetta cubes 
• 600ml fish stock or bone broth 
• 220g new potatoes - cut in quarters 
• 320g mixed fish like haddock, salmon and cod - skin removed and cut into chunks 
• 300ml organic raw milk 
• 4 tbsp organic raw cream 
• 2 scoops Organised 
• 250 mixed cooked shellfish like prawns, clams and mussels 
• a generous sprinkle of chopped parsley and chive 
• Salt & pepper to taste 

Method

1. Add the knob of butter to a large pan on a medium heat. Once it starts bubbling add in the onion and cook for 2-3 minutes until it starts to caramelise. 
2. Add in the pancetta and cook for a further 5 minutes until it's slightly crispy. 
3. Pour in the stock and bring it to a gentle simmer.
4. Add in the potatoes and cover with a lid. Cook for 10-12 minutes until the potatoes are tender.
5. Add in the milk and the fish chunks, stir everything to combine and cook for 5 minutes.
6. Stir the raw cream and Organised.
7. Add in the cooked shellfish and stir everything together.
8. Season with salt and pepper and serve with plenty of chopped parsley and chive.