Entree: Ireland – Ulster / Northern Border – Seafood Chowder (Creamy Irish-style chowder of mixed white fish, mussels, potatoes, and smoky bacon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 slices bacon, approx. 2 oz (55 g) total, chopped
- 2 tbsp (30 g) unsalted butter
- 1 medium leek, white and pale green parts only, sliced, approx. 4 oz (115 g)
- 2 stalks celery, diced, approx. 3 oz (85 g)
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 2 medium waxy potatoes, about 1 lb (450 g), peeled and diced
- 3 tbsp (24 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine (optional)
- 3 cups (720 ml) fish stock or low-sodium chicken stock
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 haddock fillets, approx. 6 oz (170 g) each, skin removed and cut into large chunks
- 12 mussels, approx. 1 lb (454 g) in shell (about 300 g shucked)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Crusty bread or soda bread, for serving

Instructions

1. In a large heavy pot, render the chopped bacon over medium heat until crisp; remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Add 2 tbsp (30 g) butter to the bacon fat. Sauté the leek, celery, and onion over medium heat until softened but not browned, about 6–8 minutes.
3. Sprinkle 3 tbsp (24 g) flour over the vegetables and cook, stirring, 2 minutes to make a light roux. If using, pour in 1/2 cup (120 ml) white wine and reduce by half.
4. Gradually whisk in 3 cups (720 ml) fish stock, then add the diced potatoes, 2 bay leaves, and 1 tsp (1 g) thyme. Bring to a simmer and cook until potatoes are just tender, about 10–12 minutes.
5. Add the haddock chunks and the mussels (discard any mussels with cracked shells). Cover and simmer gently until the fish is opaque and mussels have opened, about 5–7 minutes; discard any mussels that remain closed.
6. Stir in 2 cups (480 ml) milk and 1/2 cup (120 ml) heavy cream; warm through without boiling. Adjust seasoning with salt and freshly ground black pepper.
7. Remove from heat, stir in chopped parsley and reserved crisp bacon. Ladle into bowls and serve with crusty bread or soda bread.