Entree: Ireland – Dublin & East – Seafood Chowder (Hearty creamy potato and milk-based soup with mixed Irish seafood)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 rashers (slices) thick-cut bacon, approx. 6 oz (170 g) total, chopped
- 8 oz (225 g) cod fillet, skin removed and cut into 1-inch pieces
- 8 oz (225 g) smoked haddock fillet, skin removed and cut into 1-inch pieces
- 1 lb (454 g) mussels in shell, cleaned and debearded
- 1 lb (454 g) potatoes, peeled and diced into 1/2-inch cubes
- 1 large leek, white and light green parts only, sliced and washed (about 6 oz / 170 g)
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 1 medium carrot, diced (about 3 oz / 85 g)
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) fish stock or low-sodium vegetable stock
- 2 cups (480 ml) milk
- 1/2 cup (120 ml) heavy cream
- 1 bay leaf
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) fresh lemon juice (optional)
- Crusty bread to serve (optional)

Instructions

1. In a large heavy pot over medium heat, cook the chopped bacon (approx. 6 oz / 170 g) until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add 3 tbsp (45 g) butter to the pot with the bacon fat. When melted, add the chopped onion, sliced leek, and diced carrot; sauté gently until softened but not browned, about 6–8 minutes.
3. Sprinkle 3 tbsp (24 g) flour over the softened vegetables and stir continually for 1–2 minutes to cook the flour. Gradually whisk in 4 cups (960 ml) fish stock until smooth.
4. Add the diced 1 lb (454 g) potatoes and 1 bay leaf. Bring to a simmer and cook until potatoes are nearly tender, about 10–12 minutes.
5. Stir in 2 cups (480 ml) milk and 1/2 cup (120 ml) heavy cream; warm gently (do not boil vigorously) and season with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper.
6. Add the 8 oz (225 g) cod and 8 oz (225 g) smoked haddock pieces to the pot; simmer gently until fish is opaque and flaky, about 5–6 minutes.
7. Add the 1 lb (454 g) cleaned mussels, cover the pot, and cook 3–5 minutes until mussels open. Discard any mussels that do not open.
8. Stir in the reserved crispy bacon, 2 tbsp (8 g) chopped parsley, and 1 tbsp (15 ml) lemon juice if using. Adjust seasoning to taste.
9. Ladle the chowder into bowls, garnish with extra parsley, and serve with crusty bread.