Updated: May 1, 2020
A wonderful traditional creamy Irish seafood chowder that is easy to make and packs loads of flavor!
I love seafood chowders! I came across this recipe in 2017 and it instantly became one of my favorites. It is a simple no-fuss meal that hits the spot on a cold day!
You can use any seafood you want, but keep in mind you will need cod and smoked haddock for an authentic flavor.
Prep time: 5 minutes
Cooking time: 25 minutes
Serves up to 10 people
If you are vegetarian, you can substitute the rendered bacon fat for 4 tablespoons of unsalted Irish butter.
1/4 pund of bacon
1/2 pound of Salmon (preferably with the skin intact)
1/2 pound of Cod
1/2 of Halibut
1 pound of smoked Haddock
1/2 pound of fresh Mussels
1 10 oz. can of Baby Clams
3 cups of clam juice
3 cups of vegetable stock or seafood stock
1 teaspoon of fresh thyme
Fresh parsley (chopped)
2 bay leaves
1/2 cup of cream
1 large onion (chopped)
5 yellow potatoes (peeled and cubed)
salt and pepper to taste
Cut the bacon in small pieces.
In a soup pot, render the bacon fat on medium high. Remove the bits of bacon and set aside.
Add the chopped onion and a pinch of salt to the rendered bacon fat. Cook until onions are translucent.
Add the cubed potatoes to the onions.
Add thyme, bay leaves, and a pinch of pepper.
Add the clam juice and the vegetable stock. Cover and cook for 15 minutes or until the potatoes are soft.
Reduce heat to a simmer and slowly add the cream, stirring gently.
Add mussels and baby clams. Cover and let it simmer for 5 minutes.
Add the rest of the salmon, cod, haddock, and halibut. Stir gently.
Simmer cover for another 5 minutes or until the seafood it's cooked.
Add salt and pepper to taste.
Serve, garnish with the bacon bits and chopped parsley and enjoy!!!