Irish Seafood Chowder Recipes

IRISH SCALLOP CHOWDER

Irish Scallop Chowder image

A hearty chowder, good served with hot soda bread. Be careful not to overcook the scallops, as they can turn rubbery. Sea scallops are large. If all you can find is the smaller bay scallops, do not quarter them, but leave whole. For the mixed seafood, use shrimp, mussels, calamari rings, etc.

Provided by Outta Here

Categories Chowders

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 1/2 tablespoons unsalted butter
9 ounces sea scallops, quartered
4 slices bacon, chopped
1 large onion, peeled and chopped
2 stalks celery, diced
2 carrots, peeled and diced
3 medium russet potatoes, peeled and diced (or use Yukon Gold)
2 sprigs fresh thyme
3 tablespoons fresh Italian parsley, chopped
2 cups chicken broth (or vegetable broth)
2 cups whole milk, scalded
9 ounces seafood, cooked (see recipe description)
1 tablespoon fresh lemon juice
salt and pepper, to taste

Steps:

Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
Check seasonings, and add lemon juice.
Ladle into warm bowls and sprinkle with remaining parsley.

Nutrition Facts : Calories 279.7, Fat 12.7, SaturatedFat 6.8, Cholesterol 39.9, Sodium 530.4, Carbohydrate 29.2, Fiber 3.6, Sugar 7.5, Protein 12.8

DURTY NELLY'S SEAFOOD CHOWDER

Durty Nelly's Seafood Chowder image

This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.

Provided by Durty Nelly

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 51m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
4 ½ cups milk
1 (10.75 ounce) can condensed cream of celery soup
1 ½ cups diced potatoes
1 tablespoon dried dill weed
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon caraway seeds
3 dashes hot pepper sauce (such as Tabasco®)
salt to taste
1 (8 ounce) salmon fillet, cut into cubes
8 ounces baby shrimp

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.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 21.1 g, Cholesterol 103.6 mg, Fat 12.4 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 5.9 g, Sodium 609 mg, Sugar 10.3 g

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