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Irish Seafood Chowder Recipe

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★★★★★

4.5 from 125 reviews

This traditional Irish Seafood Chowder combines fresh cod, clams, and a rich, creamy broth infused with fresh herbs and seasonal vegetables. Slow-simmered to develop deep flavors from fresh and dried ingredients, this hearty chowder is perfect for a comforting meal any time of year.

Ingredients

Scale

Stock Ingredients

  • 1/4 cup unsalted butter
  • 1 yellow onion, halved and sliced
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • 6 garlic cloves, smashed
  • 10 thyme sprigs
  • 3 bay leaves
  • 1 teaspoon kosher salt
  • 8 cups water
  • 1.5 ounces dried sugar kelp flakes

Chowder Ingredients

  • 1/4 cup unsalted butter
  • 1 yellow onion, diced
  • 3 leeks, halved and sliced
  • 4 russet potatoes, peeled and diced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 2 cups heavy cream
  • 1 1/2 pounds fresh cod, cut into 1 inch chunks
  • 2 6.5 ounce cans chopped clams, with juice
  • 1/4 cup chopped fresh dill

Instructions

  1. Prepare the stock: In a large stock pot over medium-high heat, melt 1/4 cup butter. Add halved and sliced onion, carrots, celery, smashed garlic, thyme sprigs, bay leaves, and 1 teaspoon kosher salt. Sauté the vegetables and herbs until softened, about 15 minutes. Next, add 8 cups of water and 1.5 ounces of dried sugar kelp flakes. Bring to a simmer, then reduce heat to medium and simmer uncovered for 45 minutes, stirring occasionally to extract flavor.
  2. Strain the stock: Remove the vegetable and herb pieces from the pot using a slotted spoon and discard them. Place a fine wire mesh strainer over a large bowl and line it with a paper napkin or paper towel. Pour the stock through the strainer to catch any remaining kelp flakes and impurities. You should obtain about 4 cups of clear stock. Set this broth aside for the chowder.
  3. Sauté the vegetables for the chowder base: In a large pot over medium-high heat, melt 1/4 cup of butter. Add diced onion, sliced leeks, peeled and diced russet potatoes, minced garlic, 1 1/2 teaspoons kosher salt, and 1 teaspoon ground pepper. Sauté until the leeks and onions become soft and fragrant, approximately 15 minutes.
  4. Simmer the chowder base: Pour the prepared 4 cups of seafood stock into the sautéed vegetables. Bring the mixture to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. This forms the hearty vegetable base of the chowder.
  5. Add cream and seafood: Stir in 2 cups of heavy cream, fresh cod chunks, and chopped clams with their juice. Simmer the chowder gently for an additional 5 minutes, or until the cod flakes easily with a fork, signaling that the seafood is perfectly cooked.
  6. Finish and serve: Stir in 1/4 cup chopped fresh dill to impart a bright herbal note, then serve the chowder hot for a comforting and flavorful meal.

Notes

  • Using dried sugar kelp flakes adds a subtle umami and briny depth characteristic of traditional Irish seafood chowders.
  • Be sure not to overcook the cod to maintain its tender texture; it should flake easily when done.
  • For a thicker chowder, you can mash some of the potatoes against the side of the pot during cooking.
  • Fresh dill adds a fresh, aromatic finish that complements the seafood well—adjust quantity to taste.
  • Serving with crusty bread or soda bread is traditional and recommended for soaking up the chowder.

Keywords: Irish Seafood Chowder, seafood soup, cod chowder, creamy chowder, traditional Irish recipe

Find it online: https://thehungrymason.com/irish-seafood-chowder-recipe/