Immerse yourself in the comforting flavors of our Irish Seafood Chowder, a creamy and hearty dish that brings the taste of the Irish coast to your kitchen. This chowder is brimming with tender fish, succulent shrimp, and a medley of vegetables, all enveloped in a rich, creamy broth. Perfect for a cozy dinner or a special occasion, this dish is sure to warm your heart and satisfy your taste buds. Let’s get cooking and enjoy a taste of Ireland!
Ingredients
For the Chowder:
- 1 pound firm white fish (such as cod or haddock), cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 medium potatoes, peeled and diced
- 4 cups fish or seafood stock
- 1 cup heavy cream
- 1 cup milk
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Directions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in the diced potatoes and cook for another 2 minutes.
- Pour in the fish or seafood stock, adding the bay leaf and thyme. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Once the potatoes are tender, add the chunks of fish and shrimp to the pot. Simmer gently until the seafood is cooked through, about 5-7 minutes.
- Stir in the heavy cream and milk, heating gently until the chowder is warmed through. Do not boil.
- Season the chowder with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the chowder into bowls, garnishing with chopped fresh parsley and serving with lemon wedges on the side.
How to Prepare
The richness of this chowder comes from the combination of fresh seafood and a creamy broth. Begin by sautéing the onions, garlic, carrots, and celery to build a flavorful base. The potatoes add heartiness, while the fish and shrimp provide tender bites of seafood goodness. Using both fish stock and cream creates a luscious and satisfying soup. Remember to add the cream and milk towards the end of the cooking process to avoid curdling. Garnishing with fresh parsley and a squeeze of lemon brightens the flavors and adds a touch of freshness.
Preparation Time
Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Servings
This recipe serves 4-6 people, making it ideal for a family meal or a small gathering.
FAQs
- Can I use other types of seafood? Yes, you can add mussels, clams, or even scallops to the chowder for more variety.
- Can I make this chowder ahead of time? Yes, but add the seafood and dairy just before serving to maintain the best texture and flavor.
- How can I thicken the chowder? You can mash some of the cooked potatoes or add a slurry of flour and water.
- What can I serve with this chowder? It pairs wonderfully with crusty bread, soda bread, or a simple green salad.
- Can I freeze this chowder? Dairy-based soups can be tricky to freeze, but you can freeze it before adding the cream and milk. Thaw and add the dairy when reheating.