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Irish Seafood Chowder from Kerry

Irish Seafood Chowder


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  • Author: Sheen Falls Lodge in County Kerry, Ireland
  • Total Time: 50 minutes
  • Yield: 4-6 portions 1x

Description

This Irish Seafood Chowder is rich and comforting, easy to prepare and full of hearty ingredients. A classic recipe that will warm you up from the inside out year round.


Ingredients

Units Scale

2 tablespoons unsalted butter

1/2 cup chopped onion (75g)

1/2 cup chopped celery (50g)

1/2 cup chopped carrot (60g)

2 cloves garlic, minced

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

Pinch of red pepper flakes

1 pound haddock or cod, cut into chunks (450g)

1 pound peeled and deveined shrimp (450g)

1/2 pound clams, scrubbed (optional) (225g)

1/4 pound mussels, scrubbed and debearded (optional) (115g)

4 cups fish or chicken broth (960ml)

1 cup dry white wine (optional) (240ml)

1 cup heavy cream (240ml)

1 teaspoon salt

1/2 teaspoon black pepper

Chopped fresh parsley for garnish

Drizzle of olive oil for garnish

Lemon wedges for serving


Instructions

1. Prepare the Base:

  • Melt the butter in a large pot over medium heat.
  • Add the chopped onion, celery, carrot, and garlic to the pot. Sauté until softened, about 5 minutes, ensuring the vegetables become tender but not browned.

2. Add Seasoning and Seafood:

  • Stir in the dried thyme, oregano, and a pinch of red pepper flakes.
  • Add the haddock or cod, shrimp, clams, and mussels (if using). Cook until the shrimp turns pink and the clams and mussels open, about 5-7 minutes. Discard any unopened clams or mussels.

3. Simmer the Chowder:

  • Pour in the fish or chicken broth, and white wine if using. Bring the mixture to a simmer, then reduce the heat to low.
  • Let the chowder cook for about 10 minutes, or until the fish is cooked through and flavors are well combined.

4. Finish the Chowder:

  • Stir in the heavy cream and season the chowder with salt and black pepper to taste. Heat the chowder through gently, without allowing it to boil.
  • Once heated, the chowder is ready to serve.

5. Garnish and Serve:

  • Ladle the chowder into bowls. Garnish with chopped fresh parsley, a drizzle of olive oil, and a squeeze of lemon juice.
  • Serve immediately with lemon wedges on the side.

Notes

  • For thicker chowder consistency, you can whisk in a tablespoon of cornstarch mixed with a little water before adding the cream.
  • Feel free to substitute different types of seafood based on your preferences and availability.
  • If using clams or mussels, make sure they are fresh and well-scrubbed.
  • For added richness, finish the chowder with a knob of butter.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Irish

Nutrition

  • Serving Size: 1 1/2 Cups
  • Calories: 380
  • Sugar: 4g
  • Sodium: 920mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 185mg
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