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Irish Seafood Chowder

A bowl of creamy Irish seafood chowder with shrimp, salmon, and potatoes garnished with fresh parsley
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A rich and creamy Irish seafood chowder loaded with shrimp, cod, salmon, and scallops in a hearty broth with potatoes and vegetables. Simple ingredients and incredible flavor.

Ingredients

Scale
  • 1 tablespoon butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups fish or vegetable stock
  • 1 cup heavy cream
  • 2 cups potatoes, diced into 1/2-inch cubes
  • 1 cup corn kernels, fresh or frozen
  • 1 pound mixed seafood, shrimp, cod, salmon, and scallops, cut into bite-sized pieces
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
  2. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let it brown.
  3. Sprinkle in the flour and stir well to coat the vegetables. Cook for 1 to 2 minutes, stirring constantly, to form a roux and cook out the raw flour taste.
  4. Gradually pour in the stock one cup at a time, whisking between additions to keep the mixture smooth. Bring to a gentle simmer and cook for 5 minutes.
  5. Add diced potatoes, corn, and bay leaf. Simmer uncovered for 10 to 15 minutes until potatoes are completely fork-tender.
  6. Add the mixed seafood. Cook for 5 to 7 minutes, stirring gently, until shrimp are pink, cod flakes easily, and scallops are opaque. Remove from heat promptly to avoid overcooking.
  7. Reduce heat to low and stir in the heavy cream. Season with salt and pepper. Do not boil after adding cream.
  8. Remove the bay leaf and serve hot, garnished with freshly chopped parsley.

Notes

  • Use the freshest seafood available for the best flavor in your Irish seafood chowder. Frozen mixed seafood works well too.
  • Do not overcook the seafood. Remove from heat as soon as it is just cooked through to keep shrimp, scallops, and fish tender.
  • If the chowder thickens on standing, stir in a splash of stock or milk to loosen it.
  • For a smoky depth, add a piece of smoked salmon or a pinch of smoked paprika when stirring in the cream.
  • Make a day ahead for deeper, more developed flavor. Reheat gently over low heat, stirring occasionally.

Nutrition

Find it online: https://www.benefitiany.com/irish-seafood-chowder/