ElfyIrish seafood chowder is a delicious and comforting soup that is perfect for a cold winter day. It is made with a variety of seafood, including tender shrimp and flavorful cod, as well as potatoes, onions, and a creamy broth.
The soup is typically seasoned with herbs and spices, such as parsley, thyme, and paprika, to add depth of flavor.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 25 min | 35 min | - | 60 min |
A Little History of Irish Seafood Chowder
Irish seafood chowder is a traditional Irish dish that has a long history dating back to the early 19th century.
At that time, seafood was a staple in the Irish diet, especially in coastal communities. Where fish and shellfish were readily available.
Chowder, a type of thick soup or stew that originated in the coastal regions of New England. Also made its way to Ireland and became a popular way to prepare and enjoy seafood.
The first known recipe for Irish seafood chowder appears in “The Practical Housewife,” a cookbook published in Dublin in 1845. This early version of the chowder was made with salmon, potatoes, and onions, and was seasoned with parsley and thyme.
Over time, the recipe for Irish seafood chowder evolved to include a variety of seafood, such as cod, haddock, shrimp, and lobster, as well as a creamy broth made from milk or cream.
Today, Irish seafood chowder is a beloved dish that is enjoyed by people all over the world. It is a comforting and satisfying meal that is perfect for a cold winter day, and it is a great way to celebrate the rich culinary traditions of Ireland.
Ingredients
Instructions
Melt the butter in a large pot over medium heat.
Add the onions and potatoes, and sauté until the onions are translucent and the potatoes are starting to soften, about 5-7 minutes.
Add the seafood to the pot and cook until it is just cooked through, about 5-7 minutes.
Pour in the milk or cream and bring the chowder to a simmer. Stir in the parsley, thyme, and paprika (if using).
Reduce the heat to low and let the chowder simmer for an additional 10-15 minutes, or until the potatoes are tender and the chowder is heated through.
Season the chowder with salt and pepper to taste. Serve hot, garnished with fresh parsley and a sprinkle of paprika, if desired.
Enjoy, Good Appetite!
