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Irish Seafood Chowder

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Ingredients

Adjust Servings:
400g Mixed FIsh Aim for equal amounts of white fish, smoked fish and salmon
150g King Prawns Cooked or raw
0.5 Onion Finely chopped
2 medium Potatoes Peeled and diced into 2cm chunks
1 clove Garlic Very finely chopped
2 rashers Smoked Bacon Sliced
300ml Fish Stock
300ml Semi-skimmed Milk
125ml Double Cream
0.25 tsp Thyme
2 tbsp Parsley
1 Bay Leaves
1 small tin Garden Peas Drained

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Irish Seafood Chowder

A great seafood soup for warming you up on a cold camp

Features:
    Cuisine:
    • 40
    • Serves 4
    • Medium

    Ingredients

    Directions

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    I know it’s April and maybe ‘soup season’ is over but this winter has been so cold and wet, I needed this tasty, warming Irish Seafood Chowder.

    This is a pretty luxurious meal for camping but it’s so nice to serve as an easy lunch, maybe with a bit of Traditional Soda Bread. I used a seafood pie mix I bought in tesco and some king prawns I had in the fridge. Traditionally, Irish Seafood Chowder should be made with some white fish, some smoked fish and some salmon. Luckily, you get these things in seafood pie mixes here in most supermarkets. You can use whatever shellfish you like, king prawns, mussels and langoustines are all pretty common.

    It’s nice to serve this chunky chowder in a cup. It’ll still need a spork though!

    The beautiful thing about this chowder recipe is you can use whatever fish and seafood you like or have caught that day. You have a bit of choice when it comes to the seafood. Cooked, raw or frozen. If you use raw or frozen shellfish, add them with the fish. If using cooked shellfish, add them towards the end to heat through. Regardless of what you’re using, make sure the shellfish are cooked and warmed all the way through. No one wants a tummy bug on camp! If using mussels (my favourite though I didn’t use them this time) look up on how to make sure they are safe to eat, it is easy, don’t worry. If I ever get round to a mussels recipe, I’ll do it myself!

    I make this chowder regularly enough through the winter and usually use smoked bacon. I have made it before omitting the bacon for non-meat eaters. The bacon adds a nice depth of flavour but the Irish Seafood Chowder is still nice without it. I also use a small tin of peas for another hit of sweetness and to add to the vegetable count. That’s always important in the wild.

    Tip: If you prefer a thicker chowder try adding two teaspoons of flour to the mix through a sieve.

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    Steps

    1
    Done

    Prepare your fire for a low cook. Rub the underside of your pan with washing up liquid to make it easier to clean later. Melt a little butter or oil in your soup pot and fry the finely chopped onion for 1 minute. When it's translucent, add the bacon and let cook for around 5 minutes until the bacon is starting to crisp up.

    2
    Done

    Add the potatoes, bay leaf and dried thyme. Cooking the herbs in the hot oil and drawing out some of the aromas. Add the stock and cover. Bring to the boil until the potatoes are cooked, around 20 minutes.

    3
    Done

    When the potatoes are cooked, add the peas, milk and cream and bring to a simmer. Move to a cooler part of the fire and add the raw fish and stir through. Let the fish cook for a few minutes. The salmon is the easiest one to tell if it's cooked. When the fish is cooked, add any cooked seafood you're using and heat through.

    4
    Done

    When the fish is cooked and hot, give it a taste to check for seasoning. It'll need a good pinch of salt and I like my my chowder quite peppery. Stir through the chopped parsley and serve immediately. This will keep you warm on camp during a cool, rainy April!

    5
    Done

    Mark T

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