Irish Seafood Chowder
Fisherman on the banks of the Currane River, County Kerry, Ireland
After the ubiquitous fish and chips, the other sea creatures harvested along the Irish coast, like cockles and mussels, often get combined with some Irish cream and potatoes to make chowder. Most commonly served as pub fare, seafood chowder is often accompanied with soda bread and washed down with either Guinness, Kilkenny or Smithwick’s ale.
Irish Seafood Chowder
2016-03-17 20:24:47
Serves 6
In Ireland, chowder is typically made with catch of the day, so seafood ingredients may vary. The most common are halibut, cod, mussels, clams (cockles), shrimp and salmon.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
491g
Servings
6
Amount Per Serving
Calories 414
Calories from Fat 174
% Daily Value *
Total Fat 20g
30%
Saturated Fat 11g
56%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 117mg
39%
Sodium 807mg
34%
Total Carbohydrates 37g
12%
Dietary Fiber 3g
14%
Sugars 3g
Protein 23g
Vitamin A
52%
Vitamin C
23%
Calcium
9%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 onion, finely chopped
- 1 rib celery, finely choppped
- 1 carrot, finely chopped
- 3 slices of bacon, chopped up
- 2 tbsp butter
- 3 medium potatoes, peeled and diced
- 2 medium potatoes, peeled and quartered
- 2 fillets haddock or other white fish, cut into bite size pieces
- 12 medium sized cooked shrimp (cut into bite-size pieces)
- 4 cups fish stock or chicken broth
- 1 cup of chopped mushroom
- 1 bay leaf
- 1 tsp thyme
- 1 tsp safron
- 1 tsp paprika
- ½ tsp salt
- ½ tsp fresh pepper
- 1 tbsp fresh parsley, finely chopped
- 1 cup 10% cream
Instructions
- In a large pot (preferably enameled cast iron) cook the bacon until the fat has rendered
- Add the onion, celery and carrot and cook until transparent
- Stir in the potatoes and 1 tbsp butter, salt and pepper and cook for about 3 minutes, stirring frequently
- Add the stock, and remaining seasonings and bring to a boil, reduce to medium and cook about 12 to 15 minutes or until the potatoes are tender
- Meanwhile, in another pot, cook the remaining potatoes until tender
- When those separate potatoes are done, drain and mash with the remaining butter
- Add the cream to the mashed potatoes and blend until consistent. Best results are obtained with a mixer or submersible blender.
- Add the white fish and mushrooms to the broth pot and simmer covered for about 4 minutes
- Stir in the shrimp and parsley and heat for about a minute
- Add the potato cream mixture to the broth pot, stir and heat until boiling.
- Remove from heat and serve
Notes
- Serve with traditional Irish soda bread.
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