Entree: Ireland – Cork & Munster – Seafood Chowder

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 12 min

Total 52 min

Ingredients

- 4 slices (approx. 4 oz / 115 g) bacon, chopped
- 3 tbsp (45 g) unsalted butter
- 1 large leek, white and light green parts only, thinly sliced (about 140 g)
- 1 medium onion, finely chopped (about 150 g)
- 2 medium carrots, peeled and diced (about 150 g)
- 2 celery stalks, diced (about 100 g)
- 2 cloves garlic, minced (about 6 g)
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) fish stock or low-sodium chicken stock
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 lb (454 g) potatoes (Yukon Gold or Maris Piper), peeled and diced
- 1 cod fillet, approx. 8 oz (225 g), skinless, cut into 1-inch pieces
- 1 smoked haddock fillet, approx. 8 oz (225 g), skin removed and cut into pieces
- 8 oz (225 g) raw shrimp, peeled and deveined
- 8 oz (225 g) mussels, cleaned and debearded (or shelled mussel meat)
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 3 sprigs fresh thyme
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice (optional)
- Crusty Irish soda bread for serving (optional)

Instructions

1. Cook the bacon: In a large heavy pot over medium heat, cook the chopped bacon until crisp, 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Sauté the vegetables: Add 3 tbsp (45 g) butter to the pot with the bacon fat. Add the leek, onion, carrots, and celery and cook gently until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Make the roux: Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the flour without browning.
4. Add liquids and potatoes: Gradually whisk in the fish stock, then the milk and heavy cream. Add the diced potatoes, bay leaf, and thyme. Bring to a gentle simmer and cook until potatoes are just tender, about 10–12 minutes.
5. Add the seafood: Reduce heat to low. Add the cod, smoked haddock, shrimp, and mussels to the pot. Simmer gently until the fish flakes and the shrimp are opaque, and mussels have opened, about 5–6 minutes (discard any unopened mussels).
6. Finish: Stir in the reserved crisp bacon, lemon juice (if using), and chopped parsley. Season to taste with salt and pepper. If the chowder is too thick, thin with a little extra milk or stock; if too thin, simmer a few minutes to reduce slightly.
7. Serve: Ladle the chowder into warm bowls, garnish with extra parsley and cracked black pepper. Serve immediately with crusty soda bread if desired.