Seafood Chowder

If you ask me which one I prefer, bisque or chowder, my answer will most likely be chowder. Don’t get me wrong, I don’t dislike bisque, but when you put it in front of a chunky bowl of chowder, the bisque just seems too smooth and textureless. So, here is the recipe for the Irish seafood chowder, which is a lot lighter than the common clam chowder in the US. This dish uses smoked fish to add a distinct smoky flavor and is perfect for a cold winter night. This recipe severs 4 people.


You’ll need: 1 lb potato; 1/2 lb smoked haddock; 1/2 lb cod; 15 mussels; 1/3 lb prawns; 1/4 lb bacon; 1 bay leaf; 1 shallot; 1/2 onion; 1 clove garlic; 1.5 cups full-fat milk; 1.5 cup seafood stock; 2 tbsp butter; 1 tbsp chopped fresh parsley; 4 oz smoked salmon

How to make this:

  1. Finely chop the shallot, onion, and garlic, cube the bacon, then heat up a heavy duty pot on medium with the butter, fry the shallot, onion, garlic and bacon until the onion turn golden (about 5 min)
  2. Peel and cut the potato into 1/2 inch cubes, then cook it in the pot with the onions and bacon for about 5 min, use waxy potatoes for a better texture
  3. Pour in the seafood stock, add the bay leaf, cover and let it simmer for 10 min
  4. Peel and clean the shrimp, cut the haddock and cod into 1 1/2 inch cubes, rinse and scrub the mussel, discard those that are opened
  5. Pour in the milk, wait for it to simmer, then add in the shrimp, haddock, cod and mussel, cover and let it simmer for another 5 min
  6. Sprinkle with some fresh parsley & black pepper, then add a couple slices of salmon, served it with bread or crackers

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