Description
A comforting warm bowl of Irish seafood chowder brimming with fresh seafood, creamy potatoes, and aromatic herbs.
Ingredients
Scale
- 2 tablespoons of unsalted butter
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium stalks of celery, diced
- 2 medium carrots, peeled and diced
- 1 pound of potatoes, peeled and chopped into bite-sized pieces
- 4 cups of fish stock
- 1 cup of heavy cream
- 1 pound of mixed seafood (like shrimp, scallops, and firm white fish)
- 1 teaspoon of dried dill
- 2 teaspoons of fresh parsley, chopped
- Salt and pepper to taste
- 1 cup of corn kernels (optional)
Instructions
- Melt the butter over medium heat in a large pot. Add the chopped onions and sauté until they’re translucent, about five minutes.
- Toss in the minced garlic, diced celery, and carrots. Let them cook together for another five minutes.
- Add the chopped potatoes and fish stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Once the potatoes are fork-tender, stir in the heavy cream and mixed seafood. Allow it to cook for another five to seven minutes, until the seafood is cooked through.
- Season with dill, parsley, salt, and pepper. Adjust the seasoning as needed, and add corn if desired.
- Remove from heat and let cool for a few minutes before serving. Ladle into bowls, garnish with parsley, and enjoy.
Notes
For a lighter version, replace heavy cream with half-and-half or Greek yogurt. For vegetarian options, use hearty vegetables in place of seafood.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg