This Irish Seafood Chowder is a hearty and comforting dish, perfect for chilly days or when you crave a taste of the coast. Inspired by the rich flavors of Irish seafood, this creamy chowder combines salmon, shrimp, and crab with wholesome vegetables and a touch of herbs. The addition of Greek cream cheese gives it a smooth texture, while tarragon and thyme add a subtle aromatic depth. Serve with crusty bread for a complete and satisfying meal that brings the flavors of Ireland right to your table.
Ingredients
- Lean nitrate-free bacon – 2 slices, chopped
- Olive oil – ½ tablespoon
- Leek – 1, rinsed and chopped
- Celery – 2 stalks, chopped
- Carrots – 3, peeled and chopped
- Garlic cloves – 2, peeled and chopped
- Potatoes – 4, peeled and chopped (about 4 cups)
- Fish broth or clam juice – 2 cups (or 2 cups water + 3 tablespoons fish sauce)
- Bay leaf – 1
- 4 ounces of Greek-style cream cheese (or Neufchâtel cheese)
- Cornstarch – 1 tablespoon
- Low-fat milk – 3 cups
- Salmon – ½ lb, cut into small pieces
- Shrimp – ½ lb, tails removed
- Canned crabmeat – 6 oz, drained
- Tarragon – 1 teaspoon
- Thyme – ½ teaspoon
- Salt and black pepper – to taste
Instructions
- Cook the Bacon and Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until it’s crisp. Add the leek, celery, carrots, and garlic, and sauté for 5-7 minutes until the vegetables are softened.
- Add Potatoes and Broth: Add the chopped potatoes, fish broth (or water with fish sauce), and bay leaf to the pot. Heat the mixture until it reaches a rolling boil, then lower the heat and let it simmer for 10 to 15 minutes, or until the potatoes are fork-tender.
- Prepare the Cream Base: In a separate bowl, whisk together the Greek cream cheese, cornstarch, and milk until smooth. Pour the mixture into the pot and stir to combine. Simmer for an additional 5 minutes, allowing the chowder to thicken slightly.
- Add the Seafood: Gently fold in the salmon, shrimp, and crabmeat. Season with tarragon, thyme, salt, and black pepper. Let the chowder simmer on low heat for about 10 minutes or until the seafood is cooked through and tender.
- Adjust Seasoning and Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the chowder into bowls and enjoy with fresh crusty bread or a side of Irish soda bread.
Conclusion
This creamy Irish Seafood Chowder is rich, flavorful, and brimming with tender pieces of salmon, shrimp, and crab. The comforting blend of vegetables and herbs complements the delicate seafood perfectly, creating a chowder that’s both hearty and light. Ideal for cozy dinners, this chowder is sure to become a new favorite!
Creamy Irish Seafood Chowder with Salmon, Shrimp, and Crab
A cozy and creamy Irish-inspired chowder filledwith salmon, shrimp, and crab, combined with tender vegetables and herbs for aheartwarming, flavorful meal.
Ingredients
- Lean nitrate-free bacon – 2 slices chopped
- Olive oil – ½ tablespoon
- Leek – 1 rinsed and chopped
- Celery – 2 stalks chopped
- Carrots – 3 peeled and chopped
- Garlic cloves – 2 peeled and chopped
- Potatoes – 4 peeled and chopped (about 4 cups)
- Fish broth or clam juice – 2 cups or 2 cups water + 3 tablespoons fish sauce
- Bay leaf – 1
- 4 ounces of Greek-style cream cheese or Neufchâtel cheese
- Cornstarch – 1 tablespoon
- Low-fat milk – 3 cups
- Salmon – ½ lb cut into small pieces
- Shrimp – ½ lb tails removed
- Canned crabmeat – 6 oz drained
- Tarragon – 1 teaspoon
- Thyme – ½ teaspoon
- Salt and black pepper – to taste
Instructions
- Cook the Bacon and Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until it’s crisp. Add the leek, celery, carrots, and garlic, and sauté for 5-7 minutes until the vegetables are softened.
- Add Potatoes and Broth: Add the chopped potatoes, fish broth (or water with fish sauce), and bay leaf to the pot. Heat the mixture until it reaches a rolling boil, then lower the heat and let it simmer for 10 to 15 minutes, or until the potatoes are fork-tender.
- Prepare the Cream Base: In a separate bowl, whisk together the Greek cream cheese, cornstarch, and milk until smooth. Pour the mixture into the pot and stir to combine. Simmer for an additional 5 minutes, allowing the chowder to thicken slightly.
- Add the Seafood: Gently fold in the salmon, shrimp, and crabmeat. Season with tarragon, thyme, salt, and black pepper. Let the chowder simmer on low heat for about 10 minutes or until the seafood is cooked through and tender.
- Adjust Seasoning and Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the chowder into bowls and enjoy with fresh crusty bread or a side of Irish soda bread.