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
Scale
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.
