Irish Seafood Chowder (Fish Friday Foodies)

Irish Seafood Chowder recipe, Irish fish stew recipe, St. Patrick's Day recipe, Fish Friday Foodies

Irish Seafood Chowder

This recipe for Irish Seafood Chowder is stock and cream based, and is loaded with sliced scallops, smoked salmon (that imparts the most wonderful smokiness to the chowder), chunks of cod and mussels. Studded with corn and new potatoes, it’s a stick-to-your-ribs feast in a bowl. Ready in minutes, it’s perfect for St. Patrick’s Day and beyond; it’s this month’s Fish Friday Foodies Irish Fish and Seafood Recipes theme recipe. 

When Heather at All Roads Lead to the Kitchen decided to host this month’s Fish Friday Foodies theme, she thought it would be a good idea, since it’s St. Patrick’s Day, to do Irish Fish and Seafood. Since I had an entire lineup of St. Patrick’s Day recipes in the queue for you, including Corned Beef Brisket, I decided to do an Irish Seafood Chowder.

Served with Irish Soda Bread, it gives you a different option for your St. Patrick’s Day celebrations, and it takes just minutes to prepare; a bonus when the holiday falls on a week day, as it does this year.


The choice of fish to include is entirely up to you, too! Based on what’s fresh, or what you have in the freezer, this chowder recipe will lovingly take just about any kind of seafood. I used frozen scallops that I sliced, frozen cod that I cut into chunks, some fresh mussels, and smoked salmon that I diced. The smoked salmon really added a lot to this recipe, because as it simmered, the smoky flavor permeated the creamy broth.

For the base, I used both a seafood stock (I had some lobster stock I’d made in the freezer), cream and white wine. The layers of flavor were just fantastic! You can purchase seafood stock in most major grocery stores now, so do try it with that. If not readily available in your area, use a chicken stock instead of just water.

The new potatoes I cooked whole in boiling water. It takes only 15-20 minutes, but having them precooked, you can dice and add them to the chowder just to warm through. They really hold their shape nicely when introduced to the recipe in this manner.

For the chowder, I sautéed some onion and garlic in butter. To that I added some dry white wine, cream and seafood stock. Next I added frozen corn and the smoked salmon and let it simmer for a few minutes. I wanted the corn to thaw and for the salmon to leach some of the smoky flavor into the stock. The remaining fish (sliced scallops, cod and mussels) were added last, along with the potatoes. It doesn’t take long for the seafood to cook and the potatoes to heat through. As soon as the mussels have opened, I seasoned the chowder with some parsley and pepper and it was ready to serve.

This recipe is one I will make again and again. Mr. Saucy and I both really like it; it was simple, quick and delicious. I hope you’ll try it.

P~

Irish Seafood Chowder
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 10 ounces new potatoes (about 5 small), washed and left whole
  • 4 tablespoons salted butter
  • 1 cup diced onion
  • 1 clove garlic, minced (about 1 teaspoon)
  • ½ cup dry white wine
  • 1 cup seafood stock (or chicken stock)
  • 1½ cups heavy cream (you could substitute half & half or milk)
  • 1½ cups frozen kernel corn
  • 1 bay leaf
  • 2 ounces smoked salmon, diced
  • 8 large sea scallops, sliced (about 1 pound)
  • 1 - 8 ounce cod fillet, cut into 1" chunks
  • 12 mussels, cleaned and debearded
  • 1 teaspoon dry parsley (1 tablespoon fresh chopped)
  • fresh ground black pepper
Instructions
  1. In a medium-sized saucepan, place the potatoes, cover with water, bring to a boil and cook for about 15 minutes (until fork tender).
  2. Drain, cut into 1" dice and set aside.
  3. In a large skillet, over medium heat, add the butter to melt.
  4. Add the onions and saute for about 3 minutes.
  5. Add the garlic and continue to saute for about 1 minute.
  6. Add the white wine and cook for 2 minutes.
  7. Add the seafood stock, cream, corn, bay leaf and salmon, cover and simmer for 10 minutes.
  8. Add the scallops, cod and mussels, cover and simmer until the mussels open, the cod and scallops are opaque (about 5 minutes)
  9. Stir in parsley and season with black pepper.
  10. Serve immediately.

Links to the other Irish Fish dishes from this month’s Fish Friday Foodies bloggers are below. Check them out!

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Entrée, Fish, Holiday Cooking, Saucy Southerner Recipes, Soups. Bookmark the permalink.

12 Responses to Irish Seafood Chowder (Fish Friday Foodies)

  1. Wendy Klik says:

    Wonderful choice for this challenge and a great starter for you Corned Beef feast.

  2. Caroline says:

    I see we went down a similar line of thinking 🙂 Looks tasty!

  3. Karen says:

    That soup is a masterpiece! Love the smoked salmon in there! Can’t wait to try it.

  4. Samta says:

    all the ingredients sound so perfect.
    I have only had the New England Clam Chowder till now. This is a new one.
    Will try soon.
    Wish I could have a bowl right now – its so cold here….. soup in any form is welcome!

  5. sneha datar says:

    I would love to taste this smoked salmon chowder.

  6. Colleen says:

    Look at all that gorgeous seafood…I wouldn’t know where to even begin!

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