Irish Seafood Chowder

Short Description

Irish Seafood Chowder is a hearty and creamy soup that showcases the rich bounty of Ireland’s coastal waters. Combining a medley of fresh seafood, tender potatoes, aromatic vegetables, and a touch of cream, this dish offers a comforting and flavorful experience that reflects the essence of Irish cuisine.

Why You’ll Love This Recipe

• Rich and Flavorful: The combination of seafood, bacon, and aromatic herbs creates a deeply satisfying taste.

• Comforting Texture: Creamy broth with tender chunks of seafood and vegetables provides a hearty meal.

• Versatile Ingredients: Easily adaptable with various types of seafood based on availability and preference.

• Cultural Delight: Offers a taste of traditional Irish cooking, perfect for celebrating Irish heritage.

• Ideal for Gatherings: Serves as a warming appetizer or main course for family dinners and special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 slices bacon, chopped

• 2 tablespoons unsalted butter

• 1 medium onion, diced

• 2 stalks celery, diced

• 2 cloves garlic, minced

• 3 medium Yukon Gold potatoes, peeled and diced (about 3 cups)

• 4 cups seafood stock (or fish stock)

• 1 cup water

• 1 teaspoon Old Bay seasoning

• 1 teaspoon dried thyme

• Salt and freshly ground black pepper, to taste

• ½ pound cod (or haddock), cut into bite-sized pieces

• ½ pound shrimp, peeled and deveined

• ½ pound scallops (bay or sea), patted dry

• 1 cup clams (canned or fresh, drained if canned)

• 1 cup heavy cream

• 2 tablespoons cornstarch (mixed with 2 tablespoons water for a slurry)

• Fresh parsley, chopped (for garnish)

Directions

1. Cook the Bacon: In a large Dutch oven or pot, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

2. Sauté Aromatics: Add the butter to the bacon fat. Sauté the diced onion and celery until softened, approximately 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Build the Base: Stir in the diced potatoes, seafood stock, water, Old Bay seasoning, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, until the potatoes are tender.

4. Add Seafood: Gently stir in the cod, shrimp, scallops, and clams. Simmer for 5–7 minutes, until the seafood is just cooked through (shrimp turns pink, fish flakes easily).

5. Thicken and Finish: Stir in the heavy cream and the cornstarch slurry. Simmer for an additional 2–3 minutes until the chowder thickens slightly.

6. Serve: Ladle the chowder into bowls, garnish with the cooked bacon and chopped fresh parsley. Serve hot.

Servings and Timing

• Servings: 6

• Preparation Time: 20 minutes

• Cooking Time: 35 minutes

• Total Time: 55 minutes

Variations

• Smoked Fish Addition: Incorporate smoked salmon or smoked haddock for a deeper flavor profile.

• Vegetable Enhancements: Add diced carrots or leeks for additional texture and sweetness.

• Herb Infusion: Substitute or add fresh herbs like dill or tarragon for a different aromatic touch.

• Spice Level: Introduce a pinch of cayenne pepper or red pepper flakes for a subtle heat.

• Dairy-Free Option: Use coconut milk or a plant-based cream alternative to make the chowder dairy-free.

Storage/Reheating

• Refrigeration: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.

• Freezing: Due to the cream content, freezing may alter the texture. If freezing is necessary, do so before adding the cream, and add it upon reheating.

• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the seafood from becoming overcooked.

FAQs

What types of seafood can I use in this chowder?

You can use a variety of seafood such as cod, haddock, shrimp, scallops, clams, mussels, or even salmon. Choose fresh, high-quality seafood for the best flavor.

Can I make this chowder ahead of time?

Yes, you can prepare the base of the chowder ahead of time. Add the seafood and cream when reheating to ensure the seafood remains tender and the cream maintains its texture.

Irish Seafood Chowder

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Soup
• Method: Simmering
• Cuisine: Irish

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Description

This Irish Seafood Chowder is a rich, creamy, and comforting soup brimming with fresh seafood including cod, shrimp, scallops, and clams. Enhanced with bacon, potatoes, and aromatic herbs, this chowder is a perfect cozy dish for chilly evenings or a taste of the coast anytime.

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Ingredients

Base and Aromatics:

• 4 slices bacon, chopped

• 2 tablespoons unsalted butter

• 1 medium onion, diced

• 2 stalks celery, diced

• 2 cloves garlic, minced

Vegetables and Broth:

• 3 medium Yukon Gold potatoes, peeled and diced (about 3 cups)

• 4 cups seafood stock (or fish stock)

• 1 cup water

• 1 teaspoon Old Bay seasoning

• 1 teaspoon dried thyme

• Salt and freshly ground black pepper, to taste

Seafood:

• 1/2 lb cod (or haddock), cut into bite-sized pieces

• 1/2 lb shrimp, peeled and deveined

• 1/2 lb scallops (bay or sea), patted dry

• 1 cup clams (canned or fresh, drained if canned)

Cream and Finish:

• 1 cup heavy cream

• 2 tablespoons cornstarch (mixed with 2 tablespoons water for a slurry)

• Fresh parsley, chopped (for garnish)

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Instructions

• Cook the Bacon: In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.

• Sauté Aromatics: Add butter to bacon drippings, then sauté onion and celery for about 5 minutes. Add garlic and cook for 1 minute.

• Build the Base: Stir in potatoes, seafood stock, water, Old Bay, thyme, salt, and pepper. Bring to a boil, then simmer for 15–20 minutes until potatoes are tender.

• Add Seafood: Gently add cod, shrimp, scallops, and clams. Simmer for 5–7 minutes until seafood is cooked through.

• Thicken and Finish: Stir in heavy cream and cornstarch slurry. Simmer for a few more minutes until thickened. Garnish with fresh parsley and cooked bacon before serving.

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Notes

• For added depth, use smoked paprika or a splash of white wine.

• Substitute seafood based on availability.

• Best served with crusty bread or soda bread.