A creamy and flavorful Irish seafood chowder featuring smoked and fresh fish, mussels, and tender potatoes simmered in a rich broth with aromatic herbs and smoky bacon.
Ingredients extracted via AI
onionbuttersaltsmoked baconthymepotato1 l fish stockbay leafsea saltblack peppercreamsmoked codcodsalmonmussel
Procedure generated via AI
Finely chop the onion to build a flavorful base.
Melt a generous amount of Irish salted butter in a pot and sauté the onion with a pinch of salt to enhance its natural sweetness.
Once the onion is soft, add the smoked bacon and thyme, cooking briefly to release their aromas.
Meanwhile, peel and dice waxy potatoes into small cubes that will hold their shape during cooking.
Scrape up any browned bits from the bottom of the pot, as these will add depth to the chowder.
Add the diced potatoes to the pot and stir to coat them in the bacon and onion flavors.
Pour in about one liter of fish stock or vegetable stock as an alternative, add a bay leaf, and bring to a boil.
Simmer the potatoes for about 12 minutes until they are tender when pierced with a fork.
Season the soup with sea salt and freshly ground black pepper to taste.
When the potatoes are cooked, reduce the heat and stir in the cream.