Irish Seafood Chowder Recipe

Introduction

Irish Seafood Chowder is a comforting and hearty soup, packed with tender chunks of salmon, white fish, and shrimp in a creamy broth. This classic dish blends fresh seafood with vegetables and herbs for a warm, satisfying meal perfect for any day of the week.

Ingredients

• 3 tablespoons unsalted butter
• 1 cup onion, diced
• 1 cup carrots, peeled and diced
• 1/2 cup celery, diced
• 2 cups russet potato, peeled and diced
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ teaspoons dried thyme
• 1/2 teaspoon red pepper flakes (or more for additional heat)
• 3 tablespoons all-purpose flour
• 3 cups seafood stock
• 2 cups half and half
• 1/2 pound salmon, cut into chunks
• 1/2 pound white fish (sea bass, cod, halibut, or tilapia), cut into chunks
• 1/2 pound shrimp, peeled, deveined, and chopped
• Chopped cilantro or green onions, to serve

Instructions

1. Step 1: Prep the vegetables by peeling the russet potatoes and carrots. Dice the onions, carrots, celery, and potatoes into small pieces. Peel and mince the garlic.
2. Step 2: Prepare the fish by removing any skin using a sharp knife, then cut the fish into cubes. Peel and devein the shrimp if needed, remove tails, and cut them in half.
3. Step 3: Heat a medium pot over medium heat and add the butter. Once melted, add the diced onions, carrots, celery, and potatoes. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are slightly softened. Add minced garlic and stir for 30 seconds.
4. Step 4: Sprinkle the flour, salt, black pepper, dried thyme, and red pepper flakes over the vegetables. Stir constantly for 1-2 minutes until the flour is fully absorbed.
5. Step 5: Pour in the seafood stock and half and half. Stir well and increase the heat to medium-high to bring the mixture to a boil. Then reduce heat to a simmer and cook for 6-7 minutes until thickened and vegetables are fork tender.
6. Step 6: Add the chopped salmon, white fish, and shrimp to the pot. Stir gently and cook for 3-5 minutes until the seafood is just cooked through. The fish should flake easily and the shrimp should turn pink. Avoid overcooking.
7. Step 7: Serve the chowder hot, garnished with chopped cilantro or green onions. Accompany with sliced bread and any additional sides you enjoy.

Tips & Variations

• For a richer chowder, substitute heavy cream for half and half.
• Use fresh seafood stock if possible for the best flavor, or a good quality store-bought one.
• Add a splash of white wine when sautéing the vegetables for added depth.
• Swap cilantro or green onions with fresh dill, parsley, or chives for different herb notes.
• To make this chowder spicier, increase the amount of red pepper flakes to taste.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Seafood can become tough if overheated, so warm it just until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen seafood works well. Thaw it completely and pat dry before adding to avoid excess moisture in the chowder.

Can I make this chowder dairy-free?

To make it dairy-free, substitute the butter with olive oil and use coconut milk or a dairy-free cream alternative instead of half and half. Adjust seasoning as needed.

Irish Seafood Chowder Recipe

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★★★★★

4.9 from 537 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Irish Seafood Chowder is a comforting and creamy soup packed with fresh salmon, white fish, and shrimp. It features a flavorful medley of sautéed vegetables, aromatic herbs, and a velvety broth made with seafood stock and half and half. Perfect for a hearty meal, this chowder balances delicate seafood flavors with a touch of heat from red pepper flakes and fragrant thyme.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 3 Tablespoons unsalted butter
• 1 cup onion, diced
• 1 cup carrots, peeled and diced
• 1/2 cup celery, diced
• 2 cups russet potato, peeled and diced
• 3 cloves garlic, minced

Seasonings and Thickener

• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 ½ teaspoons dried thyme
• 1/2 teaspoon red pepper flakes (adjust more for additional heat)
• 3 Tablespoons all-purpose flour

Liquids

• 3 cups seafood stock
• 2 cups half and half

Seafood

• 1/2 pound salmon, cut into chunks
• 1/2 pound white fish (such as sea bass, cod, halibut, or tilapia), cut into chunks
• 1/2 pound shrimp, peeled, deveined, chopped, tails removed and cut in half

To Serve

• Chopped cilantro or green onions

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Instructions

1. Prep veggies: Peel the russet potatoes and carrots. Dice the onions, carrots, celery, and potatoes into small pieces. Peel and mince the garlic cloves carefully for even cooking and flavor distribution.
2. Prep fish: Remove skin from the fish if present using a sharp knife. Cut salmon and white fish into bite-sized cubes. Peel, devein, and chop shrimp; remove tails and cut shrimp in half to ensure even cooking.
3. Sauté veggies: Heat a medium pot over medium heat. Add butter and melt it fully. Add diced onions, carrots, celery, and potatoes. Cook until vegetables are slightly softened, about 5-6 minutes, stirring occasionally to prevent sticking. Add minced garlic and stir for 30 seconds until fragrant.
4. Add flour and seasonings: Sprinkle in the all-purpose flour along with dried thyme, red pepper flakes, salt, and freshly ground black pepper. Stir constantly for 1-2 minutes, allowing the flour to absorb into the vegetables and form a roux base for thickening the chowder.
5. Add broth and half and half: Pour in seafood stock and half and half gradually while stirring. Increase heat to medium-high until the mixture comes to a gentle boil. Reduce heat to low and simmer for 6-7 minutes or until the chowder thickens and vegetables are fork tender, especially the potatoes.
6. Add seafood: Gently stir in salmon, white fish, and shrimp chunks into the pot. Cook for 3-5 minutes until seafood is just cooked through. The fish should flake easily with a fork and the shrimp should turn pink. Avoid overcooking to maintain delicate texture and flavor.
7. Serve chowder: Ladle the chowder into bowls. Garnish with freshly chopped cilantro or green onions. Serve with extra cracked black pepper and crusty bread or sides of your choice for a perfect, warming meal.

Notes

• Use fresh seafood for best flavor and texture.
• Adjust red pepper flakes to control spice level.
• Ensure seafood is not overcooked to prevent toughness.
• Seafood stock can be substituted with clam juice or fish stock if preferred.
• To make it dairy-free, substitute half and half with coconut milk or a non-dairy creamer.
• Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid curdling.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Irish

Keywords: seafood chowder, Irish chowder, creamy seafood soup, salmon chowder, fish soup, shrimp chowder, easy chowder recipe