Irish Seafood Chowder (Seafood chowder)
Overview
Irish seafood chowder is a rich, creamy soup packed with fish and shellfish from the Atlantic coast. Leeks, onion and diced potato are softened in butter, then simmered in fish stock and milk until tender. Chunks of fresh salmon, white fish and smoked haddock go in next, followed by mussels and prawns, and a splash of cream makes it smooth and generous. Fresh parsley or dill is scattered over the top. Unlike American chowders it is usually not thickened with crackers, and it is almost always served with a thick slice of buttered brown soda bread on the side.
History
Chowder has been made in Irish fishing towns for generations, using whatever the boats brought in. In recent decades it has become one of the best-known dishes of Irish pub food, served in harbour towns such as Kinsale, Howth and Dingle. Many pubs and restaurants enter local chowder competitions, and visitors often taste it at several stops along the Wild Atlantic Way.
Main ingredients
Salmon, smoked haddock, mussels, prawns, potato, cream. The soup is built on fish stock and milk and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Potato soups
Recipe
Method
- 15 min
Soften the leek and onion in the butter for 5 minutes.
- 212 min
Add the potatoes, stock and milk and simmer for 12 minutes.
- 35 min
Add the fish and mussels and cook gently for 5 minutes, discarding any mussels that do not open.
- 42 min
Add the prawns and cream and heat for 2 minutes without boiling.
- 5
Season, sprinkle with herbs and serve with brown soda bread.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
