This seafood chowder recipe is full of flavor and inspired by travels to Ireland.
By Chrissy Barua
St. Patrick’s Day may be over, but we should honor the Irish more than one day a year. This recipe for seafood chowder is inspired by the fare and flavors of the Emerald Isle, which gets a bad rap, but if you manage to step out of the Dublin pubs into the countryside, you’ll quickly realize its reputation is wholly undeserved. The green rolling hills of Irish folklore lead to the sea from every angle, which means that a hearty, creamy chowder can be found on any menu, served with a piping hot loaf of fresh soda bread and a healthy dollop of good, salted butter — the best you’ll ever eat. This recipe isn’t quite as creamy as those I ate on my Irish travels last fall, but what it lacks in fat, it holds onto in flavor.
Total time: 1 hour
1 tablespoon unsalted butter
1 leek, cleaned and sliced (white part only)
1 teaspoon fresh thyme
3/4 pound cod fillets, cut into 1-inch chunks
1/2 pound mussels
4 cups seafood stock
1/2 cup milk
1/4 cup heavy cream
1 tablespoon fresh dill
1 cup frozen corn, divided
1 Russet potato, diced
Irish soda bread, to serve
Add the butter to a deep stockpot over medium-high heat. Add the chopped leek and corn and thyme, and cook until the leek has softened, about 5 minutes.
Add the potato and stock, and simmer gently 20 minutes until the potato is soft and falls apart when pierced with a fork.
Add the milk and cream, and using an immersion blender, puree the soup until is mostly smooth, but still has some chunks and texture.
Turn the heat down to a simmer, and add the seafood. Cook an additional 5 minutes until the mussels are opened and the fish is cooked through.
Discard any mussels that remain unopened. Add the fresh dill, and serve with fresh better and good salted Irish butter.
Chrissy Barua is the author of her food and travel blog “The Hungary Buddha Eats the World,” a global culinary journey she started over six years ago in an attempt to make everyday food as interesting as the food she eats on her travels. She collects recipes from anywhere she can find: in-flight magazines, newspapers, books or, if she’s lucky, a grandmother willing to share a family secret. In real life, she’s an attorney based in Ann Arbor and spends her days supporting the basic sciences at the University of Michigan. She moonlights as a recipe developer for various online sources and is always dreaming of where to take her next vacation. Follow her antics on Instagram @thehungarybuddha, and check out her website thehungarybuddha.com for recipes, tips, tricks and travel adventures.
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