Irish Seafood Chowder

Ingredients

• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 slices of bacon, diced 4 slices of bacon, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cups (470ml) fish or vegetable stock 2 cups (470ml) fish or vegetable stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 pound (450g) mixed seafood (such as cod, salmon, shrimp, mussels), cut into bite-sized pieces 1 pound (450g) mixed seafood (such as cod, salmon, shrimp, mussels), cut into bite-sized pieces
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the onion, garlic, and bacon, and sauté until the onion becomes translucent and the bacon is cooked.
2. 2.
   Add the diced potatoes to the pot and stir well to coat them with the buttery mixture. Cook for a few minutes until the potatoes start to soften.
3. 3.
   Pour in the fish or vegetable stock, followed by the heavy cream. Add the bay leaf and thyme leaves. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the potatoes are tender.
4. 4.
   Gently add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
5. 5.
   Season with salt and pepper to taste. Remove the bay leaf.
6. 6.
   Serve the Irish Seafood Chowder hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the chowder.
• Potatoes — Cut the potatoes into small, uniform pieces to ensure even cooking.
• Bacon — Opt for smoky bacon to add a rich flavor to the chowder.
• Thyme — Use fresh thyme leaves for the best aroma and flavor.
• Heavy cream — For a dairy-free version, substitute the heavy cream with coconut cream or a non-dairy alternative.

Tips & Tricks

• To enhance the seafood flavor, consider adding a splash of white wine while cooking the seafood.
• For a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the seafood.
• Serve the chowder with crusty bread or Irish soda bread for a complete meal.
• Experiment with different types of seafood based on your preference and availability.
• Leftover chowder can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Irish Seafood Chowder in warm bowls, garnished with a sprinkle of fresh parsley. Accompany it with a side of crusty bread or Irish soda bread for a satisfying meal.

Presentation advice

When serving the Irish Seafood Chowder, ensure that the seafood is evenly distributed throughout the bowl, with the creamy broth gently enveloping the seafood. Garnish with a vibrant sprig of fresh parsley for an appealing pop of color.