One of our well-traveled tasters exclaimed, “This takes me right back to Ireland!” Perfect for St. Patrick’s Day, our recipe for Irish chowder is both adaptable and delicious – you can easily vary it to suit your taste. Smoked fish, such as salmon, is the only essential seafood item, as it adds the depth of flavor needed to support more delicate seafood like bay scallops, shrimp and cod. It’s best served fresh and enjoyed with our Market Bakery Irish Soda Bread!

Irish Seafood Chowder

Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 20 min
Special tools: none

Ingredients

1 yellow onion, diced small
4 T butter
1 clove garlic, minced
3 T flour
3 c seafood stock
1 russet potato, peeled and diced small, ½”
1 bay leaf
1 qt milk
8 oz smoked salmon or other smoked fish, in bite-sized pieces
6 oz (1 c) frozen corn kernels
¼ lb bay scallops
12 steamer clams, rinsed
8 oz cod fillet, cut into
1” chunks
8 oz tail-off raw prawns, peeled and deveined
1 T flat-leaf parsley, chopped
1 T fresh chives, chopped
½ t ea salt and pepper, to taste

Steps

In large soup pot, cook onion in butter over medium heat until softened, approx. 4-5 min. Add garlic and cook 1 min more. Add flour and stir until aroma is nutty, approx. 2 min. Add stock, potato, bay leaf, milk and smoked salmon and bring to a boil. Turn heat to medium high and simmer until potato is soft, approx. 10 min. Add remaining ingredients and bring back to a simmer. Cook a few min until shrimp is pink, cod flakes easily and clams have opened, gently stirring often to prevent scorching. Taste and adjust seasonings. Serve immediately with fresh Irish Soda Bread from your Market Bakery.