Irish Seafood Chowder Recipes

DURTY NELLY'S SEAFOOD CHOWDER

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

IRISH SEAFOOD CHOWDER

Steps:

• Chop the carrots and celery into ½" pieces and the potatoes into 1" pieces
• Melt the butter over a low heat in a large saucepan
• Add the garlic, saute for 1 minute then add the chopped celery, carrots and potatoes.
• Mix well to combine with the butter. Cover with a lid and allow to sweat gently over a low heat for 8 minutes until the vegetables start to soften.
• Remove the lid from the pan and add the milk, salt and black pepper. Bring to the boil and then reduce the heat and simmer with the lid OFF for about 10 minutes.
• Taste the vegetables to ensure they are fully cooked. If they are still a little hard, continue to simmer until they are soft.
• Add the mixed seafood, prawns (shrimp) and sweetcorn (including the liquid from the sweetcorn), mix to combine and bring back to the boil, then reduce the heat and simmer for 5 minutes until the seafood is warmed through.
• Keep the heat on a slow simmer and stir in the cream.
• Taste for seasoning and add more salt or pepper if necessary.
• Drizzle in the cornflour/water mixture stirring continually. Simmer for a further 1 minute.
• Serve in a soup bowl with slices of crusty seeded bread or Irish soda bread.

INSTANT POT® SEAFOOD CHOWDER

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
• Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.

RACHEL ALLEN'S BALLYCOTTON FISH CHOWDER

Steps:

• Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
• Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
• Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.