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.
Ingredients
Base and Aromatics:
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4 slices bacon, chopped
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2 tablespoons unsalted butter
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1 medium onion, diced
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2 stalks celery, diced
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2 cloves garlic, minced
Vegetables and Broth:
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3 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
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4 cups seafood stock (or fish stock)
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1 cup water
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1 teaspoon Old Bay seasoning
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1 teaspoon dried thyme
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Salt and freshly ground black pepper, to taste
Seafood:
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1/2 lb cod (or haddock), cut into bite-sized pieces
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1/2 lb shrimp, peeled and deveined
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1/2 lb scallops (bay or sea), patted dry
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1 cup clams (canned or fresh, drained if canned)
Cream and Finish:
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1 cup heavy cream
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2 tablespoons cornstarch (mixed with 2 tablespoons water for a slurry)
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Fresh parsley, chopped (for garnish)
Instructions
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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.
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Sauté Aromatics: Add butter to bacon drippings, then sauté onion and celery for about 5 minutes. Add garlic and cook for 1 minute.
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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.
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Add Seafood: Gently add cod, shrimp, scallops, and clams. Simmer for 5–7 minutes until seafood is cooked through.
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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.
Notes
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For added depth, use smoked paprika or a splash of white wine.
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Substitute seafood based on availability.
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Best served with crusty bread or soda bread.
