Name: Irish Seafood Chowder
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 1/4 cup unsalted butter; 1 yellow onion, halved and sliced; 2 carrots, sliced; 2 celery ribs, sliced; 6 garlic cloves, smashed; 10 thyme sprigs; 3 bay leaves; 1 teaspoon kosher salt; 8 cups water; 1.5 ounces dried sugar kelp flakes; 1/4 cup unsalted butter; 1 yellow onion, diced; 3 leeks, halved and sliced; 4 russet potatoes, peeled and diced; 3 garlic cloves, minced; 1 1/2 teaspoon kosher salt; 1 teaspoon ground pepper; 2 cups heavy cream; 1 1/2 pounds fresh cod, cut into 1 inch chunks; 2 6.5 ounce cans chopped clams; 1/4 cup chopped fresh dill

Description

In an effort to connect with my roots, here is Irish seafood chowder packed with potatoes, leeks, clams and cod. The secret ingredient is dried kelp, bringing in the flavor of the sea!

Ingredients

Scale

For the stock

1/4 cup unsalted butter
1 yellow onion, halved and sliced
2 carrots, sliced
2 celery ribs, sliced
6 garlic cloves, smashed
10 thyme sprigs
3 bay leaves
1 teaspoon kosher salt
8 cups water
1.5 ounces dried sugar kelp flakes

For the chowder

1/4 cup unsalted butter
1 yellow onion, diced
3 leeks, halved and sliced
4 russet potatoes, peeled and diced
3 garlic cloves, minced
1 1/2 teaspoon kosher salt
1 teaspoon ground pepper
2 cups heavy cream
1 1/2 pounds fresh cod, cut into 1 inch chunks
2 6.5 ounce cans chopped clams
1/4 cup chopped fresh dill

Instructions

In a large stock pot over medium high heat, add butter. Once the butter is melted, add onion, carrots, celery, garlic, thyme, bay leaves and salt. Saute until vegetables are softened, about 15 minutes. Add water and kelp flakes. Bring to a simmer and reduce the heat to medium.
Simmer uncovered for 45 minutes, stirring occasionally. With a slotted spoon, remove pieces of vegetables and herbs and discard. Set a fine wire mesh strainer over a large bowl and line the strainer with a paper napkin or paper towel. Pour stock through the napkin-lined strainer, catching all the flecks of kelp. You should get about 4 cups of stock. Set aside and prepare the chowder.
In a large pot over medium high heat, add butter. Once the butter is melted, add onion, leeks, potatoes, garlic, salt and pepper. Saute until leeks and onions are softened, about 15 minutes. Add all of the prepared stock and bring to a simmer. Simmer until potatoes are tender, about 15-20 minutes.
Add the heavy cream, fresh cod and chopped clams, including the juice from the clams. Simmer for an additional 5 minutes, until the cod flakes easily. Stir in fresh dill and serve.

Notes

When making the stock, you do not need to take great care with how well cut the vegetables are. You also don’t need to peel the carrots. You are only getting the flavor from them and then discarding them.
If you cannot find cod, you can use other white fish like pollock, halibut or haddock.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: soups and stews
Method: stove top

Keywords: seafood, chowder, Irish food