Irish Seafood Chowder
Creamy, hearty soup with fresh seafood and smoky bacon
Ingredients
Instructions
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Prepare the baseIn a large heavy-bottomed pot, melt the butter over medium heat. Add the diced bacon and cook until crispy and the fat has rendered, about 5 minutes. Add the onion, leeks, and celery, then cook gently for 8-10 minutes until soft but not browned.
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Cook the potatoesAdd the diced potatoes to the pot and stir to coat in the bacon fat. Pour in the fish stock, bring to a simmer, and cook for 10-12 minutes until the potatoes are just tender when pierced with a knife.
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Prepare the seafoodWhile the potatoes are cooking, check all fish for any remaining bones and ensure mussels are clean and debearded. Discard any mussels that remain open when tapped or have broken shells.
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Add the seafoodAdd the chunks of white fish, salmon, and smoked haddock to the pot. Simmer gently for 3 minutes, then add the prawns and mussels. Cook for a further 3-4 minutes until the fish is opaque, the prawns are pink, and the mussels have opened. Discard any mussels that haven't opened.
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Finish the chowderPour in the milk and cream, then bring back to a gentle simmer. Be careful not to let it boil. Stir in the chopped dill and season with salt and freshly ground black pepper to taste. Allow to heat through for 2 minutes.
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ServeLadle the chowder into warmed bowls, ensuring each portion has a good mix of seafood. Garnish with a sprinkle of fresh dill and serve immediately with chunks of crusty Irish soda bread on the side.
Nutritional Information
450
Calories
per serving
32
Protein
g per serving
25
Carbohydrates
g per serving
22
Total Fat
g per serving
9
Saturated Fat
g per serving
3
Fiber
g per serving
8
Sugar
g per serving
890
Sodium
mg per serving
12
Vitamin C
mg per serving
2.2
Iron
mg per serving
Irish Seafood Chowder is Also Known As
Anagaire Seafood Chowder, Donegal Bay Chowder, Irish Fish Soup or Galway Seafood Stew
