About the Recipe
When I visited Ireland to see my daughter while she was studying abroad, I expected breathtaking scenery, cozy pubs, and maybe a few sheep along the roadside — but I didn’t expect to fall head over heels for a bowl of chowder. Yet there it was, on nearly every menu we came across: rich, creamy Irish Seafood Chowder. Each pub had its own twist, but every bowl felt like a warm hug after a long, blustery walk. Especially when served with a thick slice of Irish brown bread and a generous swipe of Kerrygold butter — heaven! This recipe is my take on that delicious memory, inspired by the warmth, charm, and seafood-loving soul of Ireland.
Ingredients
3 Tbs. unsalted butter
1 cup chopped onion
1 cup chopped carrots
1/2 cup diced celery
2 cups russet potatoes cubed
2 cloves garlic
1 1/2 tsp. thyme
1 tsp. Old Bay seasoning
3 Tbs. flour
3 cups seafood stock
2 cups half and half
1/2 pound salmon, cut into bite-sized pieces
1/2 pound white fish (cod, scrod, halibut, tilapia), cut into bite-sized pieces
1/2 pound shrimp, peeled, deveined and chopped
Salt & pepper
Chives
Oyster soup crackers
Instructions
Step 1
In a large soup pot or Dutch oven, saute the onions, carrots, celery and potatoes over medium heat in the butter. Cook for 5-6 minutes or until slightly softened. Add the garlic for the last minute.
Step 2
Add the flour, thyme and Old Bay Seasoning to the pot. Add salt and pepper to taste. Stir until flour is fully absorbed, about 2 minutes.
Step 3
Add the broth and half and half. Stir to incorporate. Turn up heat to allow for a boil. Once boiling, reduce to a simmer and allow to thicken, approximately 5 - 7 minutes.
Step 4
Add the seafood to the pot and stir well. Let it cook for 3-5 minutes. Check to make sure seafood is just done and not overdone otherwise it will be tough. Fish should be flaky and shrimp should be pink.
Step 5
Ladle soup into bowls. Top with fresh cracked pepper and oyster crackers. Serve with Irish Brown Bread and butter!
Notes
Potatoes - You could use red potatoes in place of the russets, but the potatoes are an important part of this dish so don't skimp on them!
Toppings - You can top with fresh chives or parsley. You could substitute crackers for the oyster crackers, but there is something about oyster crackers that adds a crunchy, salty element on top of this chowder.
