The perfect chowder to dunk your Irish Brown Bread into! Potatoes, seafood & shellfish of your choice come together to comforting and filling Irish Seafood chowder.
When we were in Ireland last October, we found Seafood Chowder on almost every pub menu, and luckily ☘️(see what I did there? 😆) I found that it was delicious every single time!
See pic below from Kenmare, the cutest town in County Kerry! Which was perfectly complimented by their Irish Brown Bread – see my recipe for a yummy copycat also in this week’s post!
Irish Seafood Chowder
March 13, 2020
: 8
: 20 min
: 45 min
: 1 hr 5 min
: Easy
Potatoes, seafood & shellfish come together to make a comforting & filling Irish seafood chowder! Perfect with Irish Brown Soda Bread!
Ingredients
- 4 oz bacon (5 slices) - diced
- 2 medium leeks - sliced in 1/2 inch rounds
- 4 celery stalks - halved & diced
- 2 pounds Yukon Gold potatoes (approx. 6) - diced
- 1 jar marinated artichoke hearts-quartered (12 oz.)
- 2 - 8oz bottles of clam juice
- 3 cups 2% low fat milk - at ROOM TEMPERATURE
- 12 oz can evaporated milk
- 1 pound firm white fish - cut into 1-2 inch chunks (I used Cod)
- 1 pound assorted shellfish with shells removed - (I used shrimp & scallops)
- 1/2 cup chopped parsley
- 1 TBSP dried basil
- 1 TBSP dried oregano
- 1 TBSP celery salt
- 2 TBSP paprika
- 1/2 TSP garlic salt
- 1/2 TSP pepper
Directions
- Step 1 Cook bacon in large dutch oven or soup pot over Medium High heat until brown & crispy. Remove to a paper towel lined plate. Discard all but 1 TBSP of the bacon grease.
- Step 2 Add leeks & celery to pot and cook until they begin to soften (about 5 minutes) stirring frequently.
- Step 3 Reduce the heat to Medium and add the potatoes, artichokes and clam juice. Simmer the vegetables until potatoes can be easily pierced with a fork – about 15 minutes.
- Step 4 Reduce heat to Medium Low and add all of the milk, then return bacon to the pot and add all of the seafood and spices (last 6 ingredients)
- Step 5 Simmer the chowder on Low to Medium heat, making sure it does not boil. Chowder is ready when fish is cooked all the way through – about 15 minutes. (Fish should be flaky & shrimp should be pink.)
- Step 6 Top with finely chopped parsley and add salt/pepper to taste. Keep chowder on Low heat until ready to serve.
