Description
This Comforting Irish Seafood Chowder is a hearty and creamy soup perfect for chilly evenings. Combining fresh salmon, shrimp, and crabmeat with a rich blend of vegetables and a smoky bacon base, this chowder warms you from the inside out. The use of Greek cream cheese and low-fat milk balances creaminess with lightness, while herbs like tarragon and thyme add classic aromatic depth.
Ingredients
Scale
Meat and 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)
Vegetables & Aromatics
- 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)
- 1 leaf Bay Leaf (Remove before serving)
Liquids & 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 (Substitute with cream for richness)
Other Ingredients
- 1 tablespoon Olive Oil (Can be replaced with butter)
- 2 tablespoons Cornstarch (Omit if using Greek cream cheese)
- 1 teaspoon Tarragon (Fresh or dried thyme can be used as a substitute)
- 1 teaspoon Thyme (Oregano or basil can be alternatives)
Instructions
- Render the Bacon: In a large pot or Dutch oven, cook the 4 slices of lean nitrate-free bacon over medium heat until they are crisp. Remove the bacon and set aside, leaving the rendered fat in the pot to add smoky depth to the chowder.
- Sauté the Aromatics: Add 1 tablespoon of olive oil to the bacon fat in the pot. Add diced leek, celery, carrots, and minced garlic. Cook over medium heat until the vegetables are softened, approximately 5-7 minutes, stirring occasionally to prevent burning.
- Prepare the Base: Peel and dice the 2 medium potatoes and add them to the pot along with 4 cups of fish broth or clam juice. Add the bay leaf and bring everything to a simmer. Let cook for about 15 minutes or until potatoes are tender.
- Thicken the Chowder: In a small bowl, mix 2 tablespoons of cornstarch with a little of the low-fat milk to create a slurry (omit this step if using Greek cream cheese). Slowly stir the slurry into the simmering chowder to thicken it, cooking for an additional 3-5 minutes.
- Add Dairy and Seasoning: Stir in 1 cup of Greek cream cheese and 1 cup of low-fat milk, mixing well to combine and create a creamy texture. Add 1 teaspoon of tarragon and 1 teaspoon of thyme, adjusting to taste.
- Incorporate Seafood: Gently fold in the salmon pieces, shrimp, and canned crabmeat. Simmer the chowder on low heat for 5-7 minutes until the seafood is just cooked through. Avoid boiling to prevent toughening the seafood.
- Final Touches: Remove the bay leaf from the pot and crumble the reserved bacon over the top or stir it back into the chowder for added flavor and texture. Taste and adjust seasoning if needed before serving.
Notes
- For a richer chowder, substitute low-fat milk with heavy cream.
- If you prefer a lighter chowder, use vegetable broth instead of fish broth or clam juice.
- The cornstarch is optional if using Greek cream cheese, which can thicken the chowder naturally.
- Alternative herbs such as oregano or basil can be used in place of thyme and tarragon.
- Make sure not to overcook the seafood to maintain a tender texture.
- Serve with crusty bread or homemade soda bread for a traditional Irish touch.
