Irish Seafood Chowder
Irish Seafood Chowder takes approximately 45 minutes from beginning to end. This main course has 503 calories, 37g of protein, and 20g of fat per serving. This recipe serves 5. For $4.45 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe from Sumptuous Spoonfuls has 130 fans. It is perfect for st. patrick day. Many people really liked this European dish. If you have cream cheese, canned crabmeat, salmon, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. With a spoonacular score of 95%, this dish is spectacular. Try Irish Kielbasa Chowder, Seafood Chowder, and Seafood Chowder for similar recipes.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 bay leaf
1 6-oz. can crabmeat, drained
3 carrots, peeled & chopped
2 stalks celery, chopped
2 cups fish broth or clam juice or 2 cups water + 3 Tablespoons fish sauce
1 Tablespoon cornstarch
4 oz. Greek cream cheese (or Neufchatel)
2 cloves garlic, peeled & chopped
1 leek, rinsed and chopped
3 cups low fat milk
2 slices lean nitrate-free bacon
1/2 Tablespoon olive oil
4 potatoes, peeled and chopped (about 4 cups)
1/2 lb. salmon, cut into small pieces
1/2 lb. shrimp, tails removed
1 teaspoon tarragon
1/2 teaspoon thyme
Equipment:
frying pan
pot
blender
stove
Cooking instruction summary:
In a nonstick soup pot, cook the bacon over medium heat, then remove it from the pan and set aside.Add the olive oil, leek, celery, carrots and garlic to the pan and saute until the celery is tender. While the veggies are cooking, chop the bacon.Add the potatoes, broth and bay leaf to the pot and cook for about 20 minutes or until the potatoes are tender. Take about 2 cups of the hot soup and put it in a blender with the Greek cream cheese, cornstarch and 1 cup of milk. Blend until smooth and pour the milk mixture back into the pot.Stir in the salmon, shrimp, crabmeat and seasonings, reduce heat to medium low and cook for about 5 minutes longer until the shrimp is pink and the salmon is done. Do NOT allow the chowder to boil! Add salt & freshly ground pepper to taste and a pinch of cayenne or chipotle powder if you desire a little tingle on your tongue. Stir in a bit more milk if you feel the chowder is too thick. Keep the on the stove on low heat until serving time.
Step by step:
1. In a nonstick soup pot, cook the bacon over medium heat, then remove it from the pan and set aside.
2. Add the olive oil, leek, celery, carrots and garlic to the pan and saute until the celery is tender. While the veggies are cooking, chop the bacon.
3. Add the potatoes, broth and bay leaf to the pot and cook for about 20 minutes or until the potatoes are tender. Take about 2 cups of the hot soup and put it in a blender with the Greek cream cheese, cornstarch and 1 cup of milk. Blend until smooth and pour the milk mixture back into the pot.Stir in the salmon, shrimp, crabmeat and seasonings, reduce heat to medium low and cook for about 5 minutes longer until the shrimp is pink and the salmon is done. Do NOT allow the chowder to boil!
4. Add salt & freshly ground pepper to taste and a pinch of cayenne or chipotle powder if you desire a little tingle on your tongue. Stir in a bit more milk if you feel the chowder is too thick. Keep the on the stove on low heat until serving time.
Nutrition Information:
covered percent of daily need
