Irish Seafood Chowder
A combination of North Atlantic seafood is simmered in a creamy broth with bacon and some tender vegetables.
Servings 6
Calories 364kcal
Ingredients
- 3 slices bacon chopped up
- 2 tbsp butter
- 1 cup onion finely chopped
- 1 cup celery finely chopped
- 1 cup carrot finely chopped
- 2 cups fish stock or vegetable broth
- 1 tsp thyme
- 1 bay leaf
- ½ tsp salt
- ½ tsp pepper
- 8 oz skinless haddock, cod or salmon filets cut into bite size pieces
- 2 oz smoked haddock, cod, pollack or oysters cut into bite size pieces
- 4 oz medium sized shrimp or mussels shells removed
- 2 medium potatoes peeled and diced into bite-size pieces
- 2½ cups milk
- ⅓ cup flour
- ½ cup cream
- 1 tbsp fresh parsley finely chopped
- ½ tsp paprika
Instructions
- In a Dutch oven or large pot with a lid, cook the bacon until the fat has rendered.
- Add the butter, onion, celery and carrot and sauté for about 5 minutes.
- Add the stock and potatoes and bring to a boil. Reduce the heat, cover and simmer for about 5 minutes.
- In a separate bowl, whisk together the milk and flour. Add the milk mixture, thyme, bay leaf, salt and pepper to stock pot and bring to a simmer. Cook for about 3 minutes, stirring frequently.
- Add the seafood and simmer striring frequently for about 5 minutes or until the seafood is cooked. The shrimp should be opaque and the fish flakey.
- Remove the bay leaf, stir in the cream and heat for for about a minute before serving. Garnish with parsley and paprika.
Notes
Serve with traditional Irish soda bread, soda crackers or crusty bread .