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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
