There is something undeniably soul-warming about a bowl of rich, creamy Irish Seafood Chowder with Crispy Bacon Recipe. This dish brings together the briny freshness of the sea, tender chunks of potatoes, and vibrant herbs, all enveloped in a luscious broth that’s enhanced by the smoky crunch of crispy bacon. It’s the perfect choice for chilly evenings when you want comfort food that feels special yet hearty enough to satisfy. The combination of tender salmon, shrimp, and crab melds beautifully with the creamy base, making every spoonful a delight. Trust me, once you’ve tried this Irish Seafood Chowder with Crispy Bacon Recipe, it might just become one of your go-to favorites.
Ingredients You’ll Need
Every ingredient in this Irish Seafood Chowder with Crispy Bacon Recipe plays a vital role in building layers of flavor and texture. From the aromatic veggies that create a fragrant base to the fresh seafood that adds a delicate richness, each component complements the others perfectly.
- Lean Nitrate-Free Bacon: Adds a smoky depth and crispy texture that elevates the chowder.
- Olive Oil: Essential for sautéing the veggies gently without overpowering their natural flavors.
- Leek: Provides a subtle onion-like sweetness that blends beautifully with the other aromatics.
- Celery: Adds a refreshing crunch and enhances the broth’s complexity.
- Carrots: Bring a mild sweetness and vibrant color to brighten the chowder.
- Garlic: Fresh garlic infuses the chowder with a warm, savory punch.
- Potatoes (Yukon Gold or Russet): These give the chowder its creamy body and satisfyingly soft bite.
- Fish Broth or Clam Juice: Forms the flavorful seafood base that truly makes this chowder sing.
- Bay Leaf: Infuses subtle herbal notes—just remember to remove it before serving!
- Greek Cream Cheese: Creates a rich and velvety texture while keeping the chowder smooth.
- Cornstarch: Helps thicken the chowder for that perfect comforting consistency.
- Low-Fat Milk: Adds creaminess without heaviness, though cream can be used for extra indulgence.
- Salmon: Tender, flavorful pieces bring that fresh ocean taste into the mix.
- Shrimp (tails removed): Delicate texture and subtle sweetness enhance the seafood variety.
- Canned Crabmeat: Adds sweet, flaky morsels—fresh crab works wonderfully if available.
- Tarragon: Offers a unique, slightly sweet herbal note that lifts the chowder.
- Thyme: Earthy and fragrant, pairs beautifully with tarragon to balance the flavors.
How to Make Irish Seafood Chowder with Crispy Bacon Recipe
Step 1: Crisp the Bacon
Start by cooking diced bacon in a large pot over medium heat until it’s perfectly crispy, about 6 to 8 minutes. The aroma alone is worth the wait! Once done, remove the bacon and set it aside, leaving those delicious drippings behind—you’ll use them to infuse the chowder with smoky flavor that’s truly unforgettable.
Step 2: Sauté the Aromatics
Next, add a tablespoon of olive oil to the pot with the bacon drippings. Toss in the leek, celery, carrots, and fresh garlic, sautéing them gently for 5 to 7 minutes until everything softens and releases its fragrant essence. This layer of sautéed vegetables is the foundation of your chowder’s depth and aroma.
Step 3: Simmer the Potatoes and Broth
Stir in the chopped potatoes along with your fish broth or clam juice and the essential bay leaf. Bring the mixture up to a gentle simmer and let those flavors meld together for about 10 minutes. This is where the chowder starts to come alive, as the potatoes soften and soak up the rich broth.
Step 4: Add Creaminess and Thicken
Lower the heat slightly and incorporate the Greek cream cheese, stirring until you have a smooth, creamy base. In a small bowl, mix the cornstarch with a bit of water and add it to the pot to thicken the chowder without any lumps. This step gives your chowder that silky, luxurious texture that makes it so comforting.
Step 5: Introduce the Milk and Seafood
Pour in the low-fat milk slowly while stirring, then bring the chowder back to a gentle simmer. Now it’s time to add the star ingredients—the salmon pieces, shrimp, and crabmeat. Cook just until the seafood is heated through, around 4 to 5 minutes, so everything stays tender and fresh-tasting.
Step 6: Finish with Herbs and Bacon
Finally, stir in the tarragon and thyme, adjusting seasoning if needed. Spoon the chowder into bowls and top with the crispy bacon you cooked earlier. That crispy bacon finish adds the perfect textural contrast and a burst of smoky flavor that sets this Irish Seafood Chowder with Crispy Bacon Recipe apart.
How to Serve Irish Seafood Chowder with Crispy Bacon Recipe
Garnishes
To make your serving even more special, sprinkle extra crispy bacon on top and consider adding a sprinkle of freshly chopped parsley or chives for color and fresh herbal notes. A wedge of lemon on the side can brighten the flavors beautifully, lifting the seafood and cream components for a refreshing zing.
Side Dishes
This chowder pairs wonderfully with crusty Irish soda bread or a warm baguette to mop up every last drop. A simple green salad with a light vinaigrette also complements the chowder nicely, offering a crisp, fresh contrast to the rich, creamy broth.
Creative Ways to Present
For a cozy dinner party, serve the chowder in small bread bowls for an inviting, rustic feel. Alternatively, ladle the chowder into mini ramekins as an appetizer to impress guests. Garnishing each with a small sprig of tarragon and a bacon crisp adds elegance with minimal effort.
Make Ahead and Storage
Storing Leftovers
Store leftover chowder in an airtight container in the refrigerator for up to three days. Give it a good stir before reheating, as the ingredients naturally separate when chilled.
Freezing
While seafood chowders free well, it’s best to freeze without the milk and cream cheese, adding them back when reheating to maintain the best texture. Freeze in portioned containers for up to two months.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to avoid scorching. Add a splash more milk or broth if the chowder thickens too much. Avoid boiling to keep the seafood tender and the cream smooth.
FAQs
Can I use different types of seafood in this Irish Seafood Chowder with Crispy Bacon Recipe?
Absolutely! Feel free to swap the salmon, shrimp, or crab for other seafood like scallops, white fish, or mussels depending on what you have available or prefer—the chowder is very forgiving and versatile.
Can I make this chowder vegetarian?
To make a vegetarian version, use vegetable broth instead of fish broth, omit the seafood and bacon, and add hearty vegetables like corn, mushrooms, or chickpeas to maintain flavor and texture.
What can I substitute for Greek cream cheese?
You can use regular cream cheese or even heavy cream if you want a richer, creamier chowder. Some recipes also incorporate sour cream or crème fraîche for a nice tang.
Is there a way to thicken the chowder without cornstarch?
Yes, you can skip the cornstarch if you increase the potatoes slightly or mash a few of the cooked potatoes inside the pot to thicken the chowder naturally.
Can I prepare parts of this recipe ahead of time?
Definitely. You can chop veggies and cook the bacon in advance. Even the chowder base can be made a day ahead and just heated up with seafood added fresh when you’re ready to serve to keep textures perfect.
Final Thoughts
Making this Irish Seafood Chowder with Crispy Bacon Recipe is like wrapping yourself in a warm hug on a chilly evening. The balance of creamy broth, fresh seafood, and crispy bacon makes it irresistibly comforting. I encourage you to try this recipe and watch it become a beloved staple in your kitchen for those moments when you want to enjoy a nourishing, flavorful meal. Grab a spoon, dive in, and savor every cozy bite!
Print
Irish Seafood Chowder with Crispy Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Low Fat
Description
This comforting Irish Seafood Chowder is a creamy, hearty dish perfect for chilly evenings. Packed with tender salmon, shrimp, and crab, combined with rich Greek cream cheese and fresh vegetables, this chowder offers a deliciously smoky flavor enhanced by crispy bacon and aromatic herbs.
Ingredients
Meat & Seafood
- 4 slices Lean Nitrate-Free Bacon (adds depth and a smoky flavor)
- 1 cup Salmon (cut into small pieces)
- 1 cup Shrimp (tails removed)
- 1 cup Canned Crabmeat (fresh crab can be used if available)
Produce
- 1 cup Leek (shallots or green onions can be used as alternatives)
- 1 cup Celery
- 2 medium Carrots (can replace with parsnips)
- 2 cloves Garlic (fresh garlic is preferred)
- 2 medium Potatoes (Yukon gold or russet recommended)
Liquids & Others
- 1 tablespoon Olive Oil (can be replaced with butter)
- 4 cups Fish Broth or Clam Juice (vegetable broth for lighter taste)
- 1 cup Greek Cream Cheese (regular cream cheese is also an option)
- 2 tablespoons Cornstarch (omit if using Greek cream cheese)
- 1 cup Low-Fat Milk (substitute with cream for richness)
Herbs & Spices
- 1 leaf Bay Leaf (remove before serving)
- 1 teaspoon Tarragon (fresh or dried thyme can be used as a substitute)
- 1 teaspoon Thyme (oregano or basil can be alternatives)
Instructions
- Cook Bacon: In a large pot, cook the diced bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon and set aside, leaving the rendered drippings in the pot to add rich flavor to the chowder.
- Sauté Vegetables: Add olive oil, leek, celery, carrots, and garlic to the pot with the bacon drippings. Sauté these aromatic vegetables for 5-7 minutes until they are softened and fragrant, creating a flavorful base.
- Simmer Potatoes and Broth: Stir in the chopped potatoes, fish broth (or clam juice mixed with water and fish sauce), and the bay leaf. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 10 minutes.
- Add Cream Cheese and Thicken: Reduce the heat slightly and stir in the Greek cream cheese until the mixture is smooth. In a small bowl, mix cornstarch with a bit of water to make a slurry, then stir this into the pot to thicken the chowder to a creamy consistency.
- Incorporate Milk and Seafood: Slowly pour in the low-fat milk while stirring gently. Bring the chowder back to a gentle simmer. Then add salmon, shrimp, and crab meat, cooking until the seafood is just heated through, approximately 4-5 minutes.
- Season and Serve: Stir in tarragon and thyme, adjusting the seasonings to your taste. Serve the chowder hot, garnished with the crispy bacon for added texture and smoky flavor.
Notes
- For a richer chowder, substitute low-fat milk with heavy cream.
- If Greek cream cheese is unavailable, regular cream cheese can be used; omit cornstarch if cream cheese alone is thickening the soup.
- Vegetable broth can replace fish broth for a milder flavor.
- Fresh garlic is preferred for the best flavor, but garlic powder can be used in a pinch.
- Parsnips can be used instead of carrots for a slightly different sweet note.
- Make sure to remove the bay leaf before serving to avoid bitterness.
- Adjust the herbs to your preference; thyme and tarragon complement seafood well but basil or oregano can also work.
