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
Scale
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.
