Why You’ll Love This Recipe
- Rich and Flavorful: A combination of fresh and smoked seafood provides a depth of flavor that’s both satisfying and comforting.
- Creamy Texture: The chowder’s velvety base, enhanced with Greek cream cheese and a touch of milk, offers a luxurious mouthfeel without being overly heavy.
- Hearty and Filling: Packed with vegetables and protein-rich seafood, this chowder makes for a wholesome and filling meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 leek, rinsed and chopped
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 4 potatoes, peeled and chopped (about 4 cups)
- 2 cups fish broth or clam juice (or 2 cups water + 3 tablespoons fish sauce)
- 1 bay leaf
- 4 oz. Greek cream cheese (or Neufchatel)
- 1 tablespoon cornstarch
- 3 cups low-fat milk
- ½ lb. salmon, cut into small pieces
- ½ lb. shrimp, tails removed
- 1 (6 oz.) can crabmeat, drained
- 1 teaspoon tarragon
- ½ teaspoon thyme
Directions
- Cook the Protein: In a nonstick soup pot, heat olive oil over medium heat. Add the protein of your choice (such as cooked turkey sausage or a plant-based protein) and sauté until cooked through. Remove from the pot and set aside.
- Sauté Vegetables: In the same pot, sauté leek, celery, carrots, and garlic until the celery is tender.
- Add Potatoes and Broth: Stir in potatoes, fish broth, and bay leaf. Cook for about 20 minutes or until potatoes are tender.
- Prepare Creamy Base: In a blender, combine 2 cups of the hot soup, Greek cream cheese, cornstarch, and 1 cup of milk. Blend until smooth.
- Combine and Simmer: Pour the blended mixture back into the pot. Add the remaining milk, cooked protein, salmon, shrimp, crabmeat, tarragon, and thyme. Reduce heat to medium-low and cook for about 5 minutes until the shrimp are pink and the salmon is cooked through. Do not let the chowder boil.
- Season and Serve: Add salt and freshly ground pepper to taste. Serve warm.
Servings and Timing
- Servings: Approximately 6 servings.
- Preparation Time: 15 minutes.
- Cooking Time: 30 minutes.
- Total Time: 45 minutes.
Variations
- Seafood Choices: Feel free to substitute or add other seafood like mussels or clams, adjusting cooking times as necessary.
- Spice Level: For added heat, incorporate a pinch of cayenne pepper or more red pepper flakes.
- Dairy-Free Option: Use coconut milk and dairy-free cream cheese alternatives for a dairy-free version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove over low heat, adding more milk if needed to reach desired consistency.
FAQs
Can I use frozen seafood?
Yes, you can use frozen seafood. Ensure it’s thawed before adding to the chowder for even cooking.
Is there a substitute for Greek cream cheese?
You can use Neufchatel cheese or regular cream cheese as alternatives.
Can I make this chowder ahead of time?
Yes, the flavors meld wonderfully after sitting for a few hours or overnight. Reheat gently before serving.
How can I make this recipe spicier?
Add more red pepper flakes, cayenne pepper, or diced jalapeños to increase the heat.
Can I use other vegetables?
Certainly, vegetables like parsnips, leeks, or bell peppers can be added for variety.
Conclusion
This Irish Seafood Chowder brings together a medley of seafood and vegetables in a creamy broth, capturing the essence of traditional Irish comfort food. Perfect for warming up on a chilly day, it’s sure to become a favorite in your recipe collection.
Irish Seafood Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings
- Category: Soup, Comfort Food, Seafood
- Method: Stovetop
- Cuisine: Irish
- Diet: Gluten Free
Description
Warm up with a bowl of Irish Seafood Chowder—a rich and hearty dish that combines fresh salmon, shrimp, and crabmeat with tender vegetables in a creamy, velvety broth. This traditional Irish recipe is comforting and flavorful, perfect for a chilly day. It’s a wholesome meal that captures the essence of Irish coastal cuisine, with an added touch of luxury from Greek cream cheese.
Ingredients
- 2 tablespoons olive oil
- 1 leek, rinsed and chopped
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 4 potatoes, peeled and chopped (about 4 cups)
- 2 cups fish broth or clam juice (or 2 cups water + 3 tablespoons fish sauce)
- 1 bay leaf
- 4 oz. Greek cream cheese (or Neufchatel)
- 1 tablespoon cornstarch
- 3 cups low-fat milk
- ½ lb. salmon, cut into small pieces
- ½ lb. shrimp, tails removed
- 1 (6 oz.) can crabmeat, drained
- 1 teaspoon tarragon
- ½ teaspoon thyme
Instructions
Step 1: Cook the Protein
- In a nonstick soup pot, heat olive oil over medium heat.
- Add the seafood (salmon, shrimp, crab) and sauté until cooked through. Remove from the pot and set aside.
Step 2: Sauté the Vegetables
- In the same pot, sauté leek, celery, carrots, and garlic until the celery is tender.
Step 3: Add Potatoes and Broth
- Stir in the potatoes, fish broth, and bay leaf. Cook for about 20 minutes or until the potatoes are tender.
Step 4: Prepare Creamy Base
- In a blender, combine 2 cups of the hot soup, Greek cream cheese, cornstarch, and 1 cup of milk. Blend until smooth.
Step 5: Combine and Simmer
- Pour the blended mixture back into the pot. Add the remaining milk, cooked seafood, tarragon, and thyme.
- Reduce heat to medium-low and cook for about 5 minutes until the shrimp are pink and the salmon is cooked through. Do not let the chowder boil.
Step 6: Season and Serve
- Add salt and freshly ground pepper to taste. Serve warm.
Notes
- Seafood Choices: You can substitute or add other seafood like mussels or clams. Adjust the cooking time as necessary.
- Spice Level: For added heat, add a pinch of cayenne pepper, red pepper flakes, or diced jalapeños.
- Dairy-Free Option: For a dairy-free version, use coconut milk and dairy-free cream cheese alternatives.
