Soups
Seafood Chowder
The Quirky Foodster Team
Ingredients
- 300 g (10 oz) mixed white fish, cubed
- 150 g (5 oz) mussels or clams
- 2 potatoes, diced
- 1 onion, chopped
- 2 tbsp butter
- 500 ml (2 cups) fish or vegetable stock
- 250 ml (1 cup) cream
- 2 tbsp chopped parsley
- Salt and pepper to taste
Method
- Melt butter in a large pot and sauté onion until softened, about 5 minutes.
- Add potatoes and stock, bring to a boil, then simmer for 12–15 minutes until potatoes are just tender.
- Add the cubed white fish and simmer gently for 4–5 minutes.
- Add mussels or clams and cook for a further 4–5 minutes until they open (discard any that remain closed).
- Stir in the cream and season with salt and pepper, warming through without boiling.
- Stir in chopped parsley and serve hot with crusty bread.
Introduction: Drawing on Ireland's rich Atlantic coastline, seafood chowder combines local fish, shellfish and potatoes in a creamy broth, a staple of coastal pubs and family kitchens from Galway to Donegal.
Cultural Background: Drawing on Ireland's rich Atlantic coastline, seafood chowder combines local fish, shellfish and potatoes in a creamy broth, a staple of coastal pubs and family kitchens from Galway to Donegal.
Tips: Add delicate seafood toward the end of cooking to prevent it from becoming tough or overcooked.
Variations: Smoked haddock is a popular addition for extra depth of flavor. Not vegetarian; seafood is central to this dish and no authentic vegetarian version exists.
Storage: Refrigerate in an airtight container for up to 2 days; the seafood texture is best enjoyed fresh.
Reheating: Reheat gently over low heat, stirring frequently, without letting it boil.
Nutrition: Per serving (approx.): 380 kcal, 20g fat, 24g carbohydrate, 26g protein.
FAQs:
Q: Can I use frozen seafood?
A: Yes, thaw fully and pat dry before adding to the pot.
Q: What bread pairs best with chowder?
A: Traditional Irish brown soda bread is the classic accompaniment.
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