Irish Seafood Chowder

 

 

 

 

 

 

 

Ingredients :

Base and Aromatics:
4 slices bacon, chopped
2 tablespoons unsalted butter
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
Vegetables and Broth:
3 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
4 cups seafood stock (or fish stock)
1 cup water
1 teaspoon Old Bay seasoning
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Seafood:
½ lb cod (or haddock), cut into bite-sized pieces
½ lb shrimp, peeled and deveined
½ lb scallops (bay or sea), patted dry
1 cup clams (canned or fresh, drained if canned)
Cream and Finish:
1 cup heavy cream
2 tablespoons cornstarch (mixed with 2 tablespoons water for a slurry)
Fresh parsley, chopped (for garnish)

Instructions:

Cook the Bacon:
In a large Dutch oven or pot, cook chopped bacon over medium heat until crispy (about 5-7 minutes). Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Sauté Aromatics:
Add butter to the bacon fat. Sauté diced onion and celery until softened (about 5 minutes).
Add minced garlic and cook for another minute until fragrant.
Build the Base:
Stir in diced potatoes, seafood stock, water, Old Bay seasoning, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until potatoes are tender.
Add Seafood:
Gently stir in cod, shrimp, scallops, and clams. Simmer for 5-7 minutes, until the seafood is just cooked through (shrimp turns pink, fish flakes easily).
Thicken and Finish:
Stir in heavy cream and the cornstarch slurry. Simmer for another 2-3 minutes until the chowder thickens slightly.
Taste and adjust seasoning as needed.
Serve:
Ladle into bowls, top with crispy bacon bits and chopped parsley, and serve with crusty bread or Irish soda bread on the side.