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Traditional Irish Seafood Chowder

Rose McAvoy
Tender potatoes with flavorful fish and seafood come together in this heart warming and stomach filling Irish seafood chowder. A variety of fresh seafood should work beautifully in this recipe Inspired by Smoky Bacon-Clam Chowder in Cooking Light SuperFast Suppers and Seafood Chowder via AllRecipes.com
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Irish
Servings 16 servings

Ingredients
  

  • 4 ounce bacon diced
  • 2 medium leeks sliced in ½ inch rounds
  • 4 large celery stalks halved and diced
  • 2 pounds Yukon Gold Potatoes diced
  • 1 pound Sunchokes peeled and diced (may substitute an additional pound of potatoes)
  • 2 - 8 ounce bottles of clam juice
  • 3 cups 2% low fat milk room temperature
  • 12 ounce evaporated milk
  • 1 pound firm white fish cut into 1-2 inch chunks - use 2 pounds if omitting shellfish
  • 1 pound assorted shell fish with shells removed - shrimp scallops, clams, squid, mussels, etc.
  • 1 parsley

Instructions
 

  • Cook the bacon in large dutch oven or soup pot over medium high heat until it has turned brown and crispy. Once the bacon has browned remove it to a paper towel lined plate. Discard all but 1 tablespoon of the rendered fat.
  • Add leeks and celery to pot and cook them until they begin to soften (about 5 minutes), stir frequently.
  • Reduce the heat to medium and add the potatoes, sunchokes, and clam juice. Simmer the vegetables until the potatoes and sunchokes can be easily pierced by a fork - about 15 minutes.
  • Reduce the heat to medium low and add all of the milk, then return bacon to the pot and add with the seafood.
  • Simmer the chowder on low to medium low heat, make sure it does not begin to boil. The chowder is ready when fish has cooked through, about 15 minutes. The fish should be flaky and any shrimp should be fully pink.
  • Toss in a handful or two of finely chopped parsley and add salt and pepper if desired. Keep the chowder on low heat until ready to serve.

Notes

Nutritional details will vary depending on the fish and shellfish used to make this chowder. I used whiting, scallops, shrimp, clams, squid, and krab and the result was approximately 4 PP per 1 cup of chowder