Irish Seafood Chowder
Servings: 6 servings
Chunks of salmon, cod, smoked salmon, and mussels with hearty vegetables for the perfect creamy Irish seafood chowder.
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Ingredients
- 5 tbsp unsalted butter
- 1 medium sweet or yellow onion diced (about 1 cup)
- 1 leek diced (about 1/2 cup)
- 1 carrot diced (about 1/2 cup)
- 2 cloves of garlic minced (2 tsp)
- 1 cup dry white wine Pinot Grigio, Chardonnay or Sauvignon Blanc
- 3 cups fish stock or vegetable
- 1 russet potatoes or 2 Yukon gold potatoes peeled and diced (about 2 cups)
- 2 tbsp all-purpose flour *see notes for gluten free
- 1 cup whole milk
- 2 cups heavy cream
- 20 - 30 mussels scrubbed and cleaned
- 6 oz. smoked salmon or smoked haddock
- 8 oz. salmon cut into chunks
- 8 oz. cod cut into chunks (or other firm white fish such as sea bass, haddock, and pollock)
- 2 bay leaf
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh tarragon chopped
- 1 tbsp fresh parsley chopped for garnish
- Salt
- Pepper
Equipment
Instructions
- Melt the unsalted butter in a large pot. Add the onion, leek, and carrots, and sauté the vegetables with a pinch of salt to help sweat them. Cook the vegetables for about 6-8 minutes until they are soft. Add the minced garlic and cook until it's aromatic, about 1 minute.
- Pour the white wine to deglaze the pot and cook until the wine reduces in half. Then, add fish stock and bring to a boil.
- Add the potatoes and cook until just tender, about 5-7 minutes.
- While the potatoes cook, melt two tablespoons of butter in a separate saucepan. Add two tablespoons of all-purpose flour and whisk the mixture until it's light brown. Pour the milk and continue whisking until the roux is smooth and thick. Once the potatoes are tender, add the roux to the large pot and stir to combine. *** See notes for gluten-free.
- Add the mussels, smoked salmon, salmon, and cod to the pot. Then pour the cream and add the bay leaves, fresh thyme, fresh tarragon, and season with salt and pepper.
- Simmer the Irish seafood chowder uncovered for at least 15 minutes. Discard any mussels that do not open.
- Ladle the chowder into bowls, sprinkle fresh parsley on top, and serve with Irish soda bread. Enjoy!
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Notes
For gluten-free: mix one tablespoon of cornstarch with one tablespoon water to make a cornstarch slurry. Make sure the cornstarch is fully dissolved. Now continue with instructions in step 4. Melt the butter, add the cornstrach slurry, and whisk until it's light brown.Pour the milk and continue whisking until the cornstarch roux is smooth and thick. Add the roux to the large pot and stir to combine.
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