Irish Seafood Chowder 

This cozy and creamy Irish Seafood Chowder brings together a comforting blend of savory seafood—tender salmon, flaky white fish, and succulent shrimp—with hearty vegetables and aromatic herbs. Enriched by a velvety base of butter, seafood stock, and half-and-half, this chowder offers a taste of the sea in every spoonful. Perfect for cool evenings or as a nostalgic nod to Irish seafood cuisine, it’s both satisfying and simple to prepare.

Ingredients

For the veggies:

• 3 Tbsp unsalted butter
  
  

• 1 cup onion, diced
  
  

• 1 cup carrots, peeled and diced
  
  

• ½ cup celery, diced
  
  

• 2 cups russet potato, peeled and diced
  
  

• 3 cloves garlic, minced 

Seasonings & thickener:

• Kosher salt and freshly ground black pepper, to taste
  
  

• 1½ tsp dried thyme
  
  

• ½ tsp red pepper flakes (adjust for heat)
  
  

• 3 Tbsp all-purpose flour
  
  

Broth & dairy:

• 3 cups seafood stock (or vegetable/chicken broth as substitute)
  
  

• 2 cups half-and-half (or heavy cream for extra richness)
  
  

Seafood:

• ½ lb salmon, chunked
  
  

• ½ lb white fish (e.g., sea bass, cod, halibut, tilapia), chunked
  
  

• ½ lb shrimp, peeled, deveined, and chopped
  
  

For serving (optional):

• Chopped cilantro or green onions
  
  

Directions

1. Prep the ingredients: Dice potatoes, onion, carrots, celery; mince the garlic. Cube the fish, peel and chop the shrimp.
   
   

2. Sauté the veggies: Melt butter in a medium pot over medium heat. Add onion, carrots, and celery; cook for about 5–6 minutes until softened, stirring occasionally. Add garlic and cook for another 30 seconds.
   
   

3. Add flour & seasonings: Sprinkle in flour, thyme, red pepper flakes, salt, and pepper. Stir constantly for 1–2 minutes until well absorbed and fragrant.
   
   

4. Add liquids: Pour in the seafood stock and half-and-half, stirring to combine. Bring to a gentle boil, then reduce heat and simmer about 6–7 minutes until thickened and vegetables are tender.
   
   

5. Cook the seafood: Gently stir in the salmon, white fish, and shrimp. Simmer for 3–5 minutes, until the salmon and white fish flake easily with a fork and the shrimp turn pink. Be careful not to overcook.
   
   

6. Serve: Ladle into bowls and garnish with chopped cilantro or green onions, if desired. Perfect with sliced bread or it’s great on its own.
   
   

Nutrients (per serving, ~5 servings)

Calories: 412 kcal
Carbohydrates: 26 g
Protein: 27 g
Fat: 23 g
Saturated Fat: 12 g
Cholesterol: 100 mg
Sodium: 606 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 5034 IU
Vitamin C: 9 mg
Calcium: 200 mg
Iron: 2 mg