Ingredients
Scale
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 2 potatoes, peeled and diced
- 4 cups fish or seafood stock
- 1 cup heavy cream
- 1 pound mixed seafood (such as shrimp, scallops, and firm white fish), cut into bite-sized pieces
- 1/2 cup smoked salmon, chopped
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots, and cook until the vegetables are softened, about 5 minutes.
- Add the potatoes, fish or seafood stock, and thyme. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the mixed seafood and smoked salmon. Cook gently until the seafood is just cooked through, about 5 minutes.
- Reduce the heat to low and stir in the heavy cream. Heat through, but do not boil.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
- Feel free to vary the types of seafood based on availability and preference.
- For a thicker chowder, you can mash some of the potatoes before adding the seafood.
- A splash of white wine can be added with the stock for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chowder
- Method: Simmering
- Cuisine: Irish
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg (varies with the stock used)
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 120 mg
Keywords: Irish Seafood Chowder, Creamy Seafood Soup, Hearty Seafood Recipe, Irish Cuisine, Comfort Food