If you love cooking outdoors or simply enjoying a hot bowl of deliciousness on a cold day, prepare to be transported to the breathtaking coastlines of Ireland with one of its most cherished culinary delights—Irish Seafood Chowder. Known for its hearty flavors and soothing warmth, this comfort food is a must-try for any foodie or outdoor cooking enthusiast.
Creating the best seafood chowder starts with the freshest ingredients. Your Irish seafood chowder recipe will need a variety of seafood, such as cod, salmon, and mussels. These treasures from the sea bring a fresh, oceanic flavor that is simply irresistible. Vegetables like potatoes, onions, and leeks add heartiness, while cream and butter enrich the base.
Ingredients for Irish Seafood Chowder
- White Fish, like Cod or Haddock
- Mussels
- Bay Scallops
- Bay Shrimp
- Smoked Salmon
- Russet Potato
- Yellow Onion
- Carrots
- Celery
- Bay Leaf
- Seafood Stock
- White Wine
- Butter
- Cream
- Parsely
- Chives
Irish seafood chowder has its unique charm that sets it apart from other chowders. One standout feature is the blend of seafood used. The mix of local fish like cod and salmon, along with fresh shellfish, creates a rich and delicate flavor profile. This combination reflects Ireland’s rich maritime heritage and the bountiful waters that surround the island.
Another factor is the creamy texture. Irish chowder is typically thicker than its American counterpart, thanks to hearty potatoes and generous amounts of cream and butter. This luscious richness makes every spoonful indulgent and satisfying on cold winter days when spring is a little slow to arrive. Finally, the traditional inclusion of herbs like parsley and thyme gives Irish chowder a fragrant finish, adding layers of flavor that linger on your palate.
More Recipes Inspired by Travel
Travel is a real source of inspiration for my cooking, and if you’re planning a trip to Ireland, visiting some of the best places to eat seafood chowder should be on your itinerary. A few years ago, I headed to the Aran Islands. Here, I indulged in a bowl of chowder that inspired this recipe. It was the perfect warming bite after a long bike ride while taking in the rugged beauty of the Irish coastline. Another must-stop spot is Galway, known for its lively atmosphere and rich cultural heritage. Galway is also home to many eateries serving exceptional chowder. Whether you’re a local or a tourist, eating in Ireland offers endless opportunities to savor this beloved dish.
FAQs
- What seafood should I use in Irish seafood chowder?
The best seafood chowder includes a variety of fresh fish and shellfish. Common choices are cod, salmon, mussels, and sometimes shrimp. Feel free to experiment with other seafood to suit your taste preferences.
- Can I make Irish seafood chowder without cream?
Yes, you can make a lighter version by substituting cream with milk or a dairy-free alternative. However, this may affect the richness and thickness of the chowder.
- How do I store leftover chowder?
Leftover chowder can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, stirring occasionally, to prevent the seafood from becoming tough.
Irish seafood chowder is not just a dish; it’s an experience that captures the essence of Ireland’s coastal charm and culinary tradition. By using fresh, quality ingredients and following our recipe, you can bring a taste of Ireland into your own home. This chowder offers warmth, nourishment, and a connection to the sea that is both comforting and invigorating.
For those passionate about food and travel, exploring Ireland’s culinary landscape is a rewarding adventure. The next time you find yourself in a chilly climate, remember that a bowl of Irish seafood chowder is just what you need to warm your soul.
Irish Seafood Chowder
Ingredients
- 3 tbsp butter divided
- 1 onion finely chopped
- 1/2 cup carrot finely chopped
- 1/2 cup celery finely chopped
- 1 cup white wine
- 3 cups seafood stock
- 1 large Russet potato peeled and diced
- 6 oz. smoked salmon cut into bite-size pieces
- 1 bay leaf
- 2 cups heavy cream
- 8 oz cod, haddock or other firm white fish cut into bite-size pieces
- 1/3 lb bay scallops
- 1/4 lb bay shrimp
- 1 lbs fresh mussels debearded and cleaned
- 1 tbsp parsley chopped
- 1 tbsp chives chopped
- salt and pepper
Instructions
- In heavy bottom pot over medium heat, melt butter. Add onion and cook for 2 minutes. Add in carrots and celery. Cook for another 4-6 minutes until soft. Season with salt and pepper.
- Add wine to pot. Bring to boil and let reduce by half. Add stock, potato, smoked salmon and bay leaf to pot and return to boil. Cook until potatoes are just tender about 6-10 minutes.
- Pour cream into the pot. Bring the chowder back to a boil and simmer for 10 minutes.
- Add cod, scallops, shrimp, and mussels to the pot. Simmer for 5 minutes, stirring frequently, until cod easily flakes and mussels are open. Season to taste with salt and pepper.
- Ladle into bowls and garnish with parsley and chives. Serve with your bread of choice.
Did you make this recipe?
Please let me know how it turned out for you! Tag @bewildeats on Instagram and hashtag it #bewildeats.
