If you’ve ever longed for a dish that wraps you up in a warm, cozy hug while delivering a burst of fresh ocean flavors, then you’re going to adore this Irish Seafood Chowder with Bacon and Herbs Recipe. It’s a soul-soothing blend of tender seafood, smoky bacon, and fragrant herbs swimming in a luxuriously creamy broth, perfectly crafted to chase away any chill from a brisk evening. This chowder isn’t just comforting; it’s a celebration of Irish coastal culinary tradition, marrying simple wholesome ingredients into a dish that feels both indulgent and homey.
Ingredients You’ll Need
Nothing fancy, just straightforward ingredients that each play an essential role in building the chowder’s depth, creaminess, and vibrant character. Every item is handpicked to enhance flavor, texture, and that authentic Irish charm.
- Lean Nitrate-Free Bacon: Adds irresistible smoky depth and crispiness.
- Olive Oil: Provides a light, fruity base and helps sauté the veggies gently.
- Leek: Offers a sweet, mild onion flavor that complements the seafood wonderfully.
- Celery: Brings subtle crunch and a fresh, earthy note.
- Carrots: Sweetness and vibrant color brighten up the chowder.
- Garlic: Fresh garlic infuses the dish with fragrant warmth.
- Potatoes: Bring comforting creaminess and heartiness, essential for a chowder.
- Fish Broth or Clam Juice: The soul of the chowder, lending a delicate briny essence.
- Bay Leaf: Adds subtle aromatic complexity; remember to remove before serving.
- Greek Cream Cheese: Makes the chowder luxuriously creamy without overpowering richness.
- Cornstarch: Gently thickens the chowder to the perfect consistency.
- Low-Fat Milk: Lightens the creaminess, balancing flavor and texture.
- Salmon: Offers tender, flavorful fish pieces that melt in your mouth.
- Shrimp: Adds sweet, delicate seafood bites that bring variety.
- Canned Crabmeat: Brings a sweet, flaky texture that complements other seafood.
- Tarragon: Infuses the chowder with an anise-like herbal brightness.
- Thyme: Grounds the dish with earthiness, enhancing all other flavors.
How to Make Irish Seafood Chowder with Bacon and Herbs Recipe
Step 1: Crisp the Bacon
Start by cooking the diced lean nitrate-free bacon in a large pot over medium heat until it turns beautifully crispy, about 6 to 8 minutes. This step is pure magic because the bacon fat left behind becomes the flavor base for your chowder, creating a smoky, savory backdrop that will elevate every ingredient.
Step 2: Sauté Aromatics
Next, add olive oil (or butter if you prefer), finely chopped leek, celery, carrots, and minced fresh garlic into the pot. Sauté this colorful, fragrant medley for around 5 to 7 minutes until the veggies soften and release their sweet, hearty aromas. This layer builds the chowder’s flavor complexity and invites you in with each stir.
Step 3: Simmer Potatoes and Broth
Stir in the diced potatoes, fish broth (or a mix of clam juice and water with a splash of fish sauce for authenticity), and toss in a bay leaf. Bring everything to a gentle simmer and let it work its magic around 10 minutes so the potatoes soften and absorb the oceanic flavors, creating a beautiful base for the chowder.
Step 4: Creamify the Chowder
Lower the heat and stir in Greek cream cheese until it dissolves smoothly into the pot, giving the stew a velvety texture. If you’re using the cornstarch for extra thickening, mix it with cold water first, then stir it in gradually to avoid lumps. This step transforms broth into the creamy, luscious chowder you’re craving.
Step 5: Add Milk and Seafood
Slowly pour in the low-fat milk while continuously stirring to blend everything seamlessly back to a gentle simmer. Then, add in the bite-sized salmon pieces, peeled shrimp, and canned crabmeat. Cook for just 4 to 5 minutes until the seafood is tender and warmed through without losing any of its delicate flavors or moisture.
Step 6: Final Herb Flourish and Seasoning
Finish the recipe by stirring in fresh or dried tarragon and thyme. These herbs brighten and round out the chowder, giving it an unmistakable Irish coastal charm. Taste and adjust seasoning, then ladle into bowls and top with those glorious crispy bacon bits saved from earlier for the perfect savory crunch.
How to Serve Irish Seafood Chowder with Bacon and Herbs Recipe
Garnishes
A sprinkle of the crispy bacon you reserved adds an irresistible crunch and smoky punch. Fresh chopped parsley or a light dusting of chopped chives can add a burst of color and subtle herbal freshness that contrasts beautifully with the creamy chowder.
Side Dishes
Warm, crusty Irish soda bread or a generous slice of buttered brown bread pairs perfectly for dipping and soaking up every last drop. A crisp green salad with a light vinaigrette can balance the richness of the chowder nicely and bring a refreshing crisp note.
Creative Ways to Present
Serve the chowder in rustic bowls with a swirl of extra cream on top for an elegant touch. For entertaining, try hollowed-out mini bread bowls for an eye-catching and edible presentation that makes each serving memorable and fun to eat.
Make Ahead and Storage
Storing Leftovers
Store leftover Irish Seafood Chowder with Bacon and Herbs Recipe in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld and deepen, making it even more delicious the next day.
Freezing
While cream-based chowders can separate when frozen, you can freeze this chowder if needed by omitting milk and cream cheese before freezing. Add these after thawing during reheating for best results. Freeze in portions using freezer-safe containers for up to 1 month.
Reheating
Reheat gently over low heat on the stove to avoid curdling the dairy. Stir occasionally until warmed through. If the chowder is too thick, add a splash of milk or broth to loosen the texture and revive its creamy goodness.
FAQs
Can I use other types of seafood in this chowder?
Absolutely! While salmon, shrimp, and crab provide wonderful flavors and textures, you can swap in cod, haddock, scallops, or other fresh catches you love. Just be mindful of cooking times to keep your seafood tender.
Is it possible to make this chowder dairy-free?
Yes, you can substitute Greek cream cheese with coconut cream or a creamy dairy-free alternative and use plant-based milk instead of cow’s milk. The flavor will be slightly different but still cozy and delicious.
What can I do if I don’t have fish broth or clam juice?
You can substitute with a good quality vegetable broth enhanced with a splash of soy sauce or seaweed broth for that ocean taste. This keeps the chowder flavorful without fish stock.
How do I get the best flavor from the herbs?
For the most vibrant taste, use fresh tarragon and thyme if possible. Add dried herbs a bit earlier during cooking so their flavors develop. Fresh herbs added at the end brighten the dish beautifully.
Can I prepare the ingredients ahead of time?
Definitely! Chop all your vegetables and seafood ahead and refrigerate separately. You can also crisp the bacon ahead, just reheat it before serving to regain the best texture.
Final Thoughts
This Irish Seafood Chowder with Bacon and Herbs Recipe is one of those dishes that feels like a warm invitation to slow down and savor simple pleasures. It brings together robust sea flavors, creamy textures, and smoky accents in a way that comforts your soul and delights your palate. I promise once you try it, it will become a go-to for cozy dinners and a recipe you’ll want to share with everyone you love.
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Irish Seafood Chowder with Bacon and Herbs 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 combines fresh salmon, shrimp, and crabmeat in a creamy, flavorful broth enriched with aromatic vegetables, Greek cream cheese, and crispy bacon. Perfect for chilly evenings, it offers a deliciously hearty meal that warms you from the inside out.
Ingredients
Seafood
- 1 cup Salmon, cut into small pieces
- 1 cup Shrimp, tails removed
- 1 cup Canned Crabmeat (fresh crab can be used if available)
Vegetables and Aromatics
- 1 cup Leek (shallots or green onions can be used as alternatives)
- 1 cup Celery, chopped
- 2 medium Carrots (can replace with parsnips), diced
- 2 cloves Garlic, minced (fresh preferred)
- 2 medium Potatoes (Yukon gold or russet recommended), diced
Liquids and Dairy
- 4 cups Fish Broth or Clam Juice (vegetable broth for lighter taste)
- 1 cup Greek Cream Cheese (regular cream cheese is also an option)
- 1 cup Low-Fat Milk (can substitute with cream for richness)
Fats and Oils
- 4 slices Lean Nitrate-Free Bacon
- 1 tablespoon Olive Oil (can be replaced with butter)
Thickeners and Herbs
- 2 tablespoons Cornstarch (omit if using Greek cream cheese)
- 1 leaf Bay Leaf (remove before serving)
- 1 teaspoon Tarragon (fresh or dried thyme can substitute)
- 1 teaspoon Thyme (oregano or basil can be alternatives)
Instructions
- Cook Bacon: In a large pot over medium heat, cook diced bacon for 6-8 minutes until crispy. Remove bacon pieces and set aside, leaving the bacon drippings in the pot for added flavor.
- Sauté Vegetables: Add olive oil, leek, celery, carrots, and garlic to the pot. Sauté the mixture for 5-7 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes, fish broth or clam juice, and the bay leaf. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to blend the flavors and start softening the potatoes.
- Incorporate Cream Cheese and Thicken: Reduce the heat slightly. Add Greek cream cheese to the pot, stirring well until smooth. In a small bowl, mix cornstarch with a bit of water to create a slurry, then gradually stir it into the chowder to help thicken the soup.
- Add Milk and Seafood: Slowly pour in the low-fat milk while stirring continuously. Bring the chowder back to a gentle simmer. Add salmon, shrimp, and crab meat, cooking for 4-5 minutes just until the seafood is heated through and tender.
- Season and Garnish: Stir in tarragon and thyme, adjusting the seasoning to your taste preference. Remove the bay leaf. Serve the chowder hot, garnished with the reserved crispy bacon pieces for enhanced flavor and texture.
Notes
- Use fresh seafood if possible for the best flavor and texture.
- The cornstarch is optional if you prefer a cream cheese-thickened chowder.
- Vegetable broth can be used instead of fish broth for a lighter version.
- Substitute parsnips for carrots to add a different earthy sweetness.
- Remove the bay leaf before serving to avoid bitterness.
- Use Greek cream cheese to reduce fat content and add protein.
- Adjust herbs as preferred, oregano or basil can be used instead of thyme.
- For a richer chowder, replace low-fat milk with cream.
