Smoked Haddock Soup with Potatoes and Double CreamCreamy smoked haddock chowder. A Scottish speciality inspired by the village of Cullen, made with hand-selected haddock from our finest smokeries. We've spent time perfecting this traditional, North-East of Scotland, fish chowder recipe. The finest haddock is specially selected and smoked over wood chips in a smokehouse to give this soup its distinct flavour. Scottish potatoes, onions & fresh double cream are then combined to make this uniquely special, handmade soup. Audrey Baxter
For allergens, including Cereals containing Gluten, see ingredients in bold.
Typical values
Per 100g
Energy
314kJ
Energy
75kcal
Fat
3.1g
of which saturates
2.0g
Carbohydrate
6.0g
of which sugars
2.0g
Fibre
0.9g
Protein
5.4g
Salt
0.95g
Storage and Usage
Store in a cool, dry place.…Once opened, empty contents into a suitable food container and refrigerate below 5°C. Consume within 2 days.…For best before end: See end of can.
Consume within 2 days
Cooking Info
Hob (undefined)
Empty contents into a saucepan and heat gently for 3-4 minutes, stirring occasionally.Do not boil.
Microwave (undefined)
800W (3 mins 30 secs), 900W (3 mins 20 secs), 1000W(3 mins 10 secs). Empty contents into a microwaveable container and cover. Heat on fill power, stirring halfway through.
Cooking Instructions (General)
All appliances vary. This is a guide only. Check product is piping hot before serving. Do not reheat once cooled.
Manufacturer's Address
Baxters Food Group
Fochabers
Scotland
IV32 7LD.
Disclaimer
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