Craving a warm, comforting bowl of deliciousness that transports you to the rugged coastlines of Ireland? Then look no further! This Irish Seafood Chowder recipe is your ticket to a culinary adventure, offering a hearty and flavorful meal perfect for a cozy night in or a special occasion. This easy recipe combines the freshest seafood with creamy potatoes and a hint of smoky bacon for an unforgettable taste of the Emerald Isle. It's a perfect example of homemade cooking at its finest – delicious, satisfying, and surprisingly quick to make. This healthy meal is also packed with protein and goodness, making it a fantastic quick dinner idea.
Ingredients:
- 4 slices thick-cut bacon, diced
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 medium potatoes, peeled and diced
- 4 cups fish stock (or chicken broth)
- 1 cup heavy cream
- 1 pound mixed seafood (cod, haddock, mussels, shrimp – your choice!), roughly chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: A splash of Irish whiskey for extra depth of flavor
Instructions:
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Start with the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the pot.
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Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook in the bacon grease until softened, about 5-7 minutes.
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Add Potatoes and Broth: Stir in the potatoes and fish stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
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Make a Roux: In a small bowl, whisk together the flour and a little bit of the hot broth from the pot to create a smooth paste (roux). This will help thicken the chowder.
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Thicken the Chowder: Gradually whisk the flour mixture into the pot, stirring constantly. Simmer for 2-3 minutes, or until the chowder has slightly thickened.
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Add Seafood and Seasoning: Gently stir in the seafood, thyme, salt, and pepper. Cook for another 3-5 minutes, or until the seafood is cooked through and opaque. Do not overcook the seafood, as it will become tough.
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Stir in the Cream: Reduce heat to low and stir in the heavy cream. Heat through gently; do not boil. If you’re feeling adventurous, add a splash of Irish whiskey at this point for an extra layer of flavor.
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Serve and Enjoy: Ladle the chowder into bowls, garnish with the crispy bacon and fresh parsley, and serve immediately.
Cooking Tips and Variations:
- For a richer flavor, use homemade fish stock.
- Feel free to experiment with different types of seafood. Salmon, scallops, or even crab would be delicious additions.
- If you prefer a thinner chowder, simply reduce the amount of flour used in the roux.
- For a vegetarian option, omit the bacon and seafood and add extra vegetables like leeks or mushrooms. Use vegetable broth instead of fish stock.
Nutritional Information (per serving, approximate):
This will vary greatly depending on the specific seafood and ingredients used. However, a general estimate for a serving is approximately:
- Calories: 400-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 20-25g
This Irish Seafood Chowder is a perfect example of a delicious dish that's surprisingly easy to make. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to become a new family favorite. The best recipes are often the simplest, and this one proves it! Enjoy the taste of Ireland from the comfort of your own home.