Irish seafood chowder
Irish seafood chowder, an easily adaptable recipe using your favorite, fresh fish, in a creamy broth is the perfect comfort food.
Servings 6
Calories 311kcal
Equipment
- soup pot or dutch oven
Ingredients
- 4 oz bacon cut into chunks
- 1 tablespoon butter
- 1 onion diced
- ½ cup green onions separated into two ¼ cups
- ¾ cup celery diced
- 2 cloves garlic smashed and chopped
- 3 yellow potatoes small diced
- 1 lb fish I use a mix of cod, halibut and smoked haddock, but us any kind of flaky fish fillet you like
- 3 cups seafood stock or vegetable stock
- 1 can evaporated milk
- ⅓ cup heavy cream
- 2 teaspoon Old Bay seasoning
- Fresh thyme use 2 teaspoon of dried thyme is you don’t have fresh
Instructions
- In your best soup pot or a dutch oven cook the cut up bacon until crispy and the fat has rendered. Pull the bacon out of the .pot. Pour all but 2 tablespoon of the bacon fat and add the butter to the bacon fat. Sauté the onions and ¼ cup of green onions in the pot for about a minute, until slightly softened and translucent. Add the celery, Old Bay, thyme and garlic and cook another minute. Add the Old Bay seasoning and season with a little salt and pepper.
- Add the diced potatoes and cook for a few minutes.
- Pour in the stock and the evaporated milk and bring to a simmer over medium-high heat.
- As soon as the soup is simmering turn to low and cook until the potatoes are tender, about 10 minutes. You don’t want the potatoes to be falling apart so don’t overdo it.
- Add the uncooked fish and continue to simmer about 10 more minutes (this will largely depend on the size and cut of the fish). If you are concerned about cook time, cut the fish into small pieces, this will ensure it cooks quickly. The fish is done when it is easily flaked into the soup. After the fish has cooked and you have flaked it, add the smoked fish (if using) in small pieces.
- Add the heavy cream and a lot of lack pepper to finish. Serve garnished with the cooked bacon and the remaining ¼ cup of sliced green onions.
Notes
You can keep any leftovers in the fridge for 3 days, reheating gently WITHOUT bringing to a boil. It can also be frozen in freezer safe covered containers for up to three months. Thaw before reheating and DO NOT boil.
Nutrition
Calories: 311kcal | Carbohydrates: 19g | Fat: 16g