This is the perfect warming bowl after you get home cold and hungry from the St. Patrick’s Day parade. The genius thing is it only takes about 20 minutes to make and is filling enough for dinner.
I recently saw Irish chef Kevin Dundon of Dunbrody House in Wexford on TV making the fish chowder they serve in the hotel. It looked so easy and delicious that I couldn’t wait to make my own version. In Chicago, we don’t have the same selection of fish that they have in Ireland, so I improvised using the wild fish my local supermarket had available. I even threw in half a can of wild Alaskan salmon that I was leftover from lunch. What makes this chowder Irish is the smoked salmon, but other than that, feel free to use any other fish and seafood available to you. I have converted everything into American measurements.
Nil geal an gaire ach san ait a mbionn an biadh — laughter is brightest were the food is best. Happy St. Patrick’s Day!
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- 2 tbsp. butter
- 1 small leek, cleaned and chopped
- 1 small onion, chopped
- 1 small carrot, diced
- 2 medium red potatoes peeled and cubed
- 2 oz. smoked salmon, cut into strips
- 1/4 cup dry white wine
- 2 cups fish or seafood stock (I used Swanson's seafood stock in a box)
- 1/4 lb. sockeye salmon, cut into bite size pieces and skin removed.
- 1/4 pound cod, cut into bite size pieces and skin removed
- 1/4 pound haddock, cut into bite size pieces and skin removed
- 6 Key West shrimp, peeled and deveined
- 1 tbsp. chopped, fresh tarragon
- 1/2 cup cream
- salt and pepper
- Melt the butter in a large, heavy saucepan over medium heat.
- Add leek, onion, carrot, potato and smoked salmon. Saute for a few minutes until the vegetables soften
- Pour in the wine and allow the liquid to reduce by half.
- Add the fish or seafood stock. Bring the liquid to a simmer, then add the fresh fish and shellfish.
- Bring the pot back to a simmer. Add the tarragon, cream, salt and pepper.
- Cover and cook for another 2 to 3 minutes.
- Serve in bowls with fresh bread and butter