Seafood Chowder is a traditional Irish recipe for a classic soup of fish, prawns, crab meat, mushrooms and peas in a cream, milk and cheese base thickened with flour. The full recipe is presented here and I hope you enjoy this classic Irish version of: Seafood Chowder.
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Just like Cornwall and New England, Ireland is known for its chowders. This is a classic seafood example.
Ingredients:
7 tbsp plus butter, divided
500g fresh mushrooms, sliced
40g plain (all-purpose) flour
1 tsp salt
1/8 tsp ground black pepper
1l single cream
360ml semi-skim milk
500g haddock fillets, skin removed, cut into 3cm chunks
500g uncooked medium prawns, peeled and deveined
250g frozen peas
90g grated Irish cheddar cheese
150g lump crabmeat, drained
1 teaspoon paprika, optional, to garnish
Method:
Set a 6l stockpot over medium-high heat. Once hot add 3 tbsp of the butte and when melted use to fry the mushrooms for about 8–10 minutes, until tender. Remove from the pan with a slotted spoon and set aside.
Add the remaining butter to the pan over medium heat. Once melted, stir in flour, salt and pepper. Beat until smooth then cook, stirring constantly, for about 2 minutes until the flour is no longer raw. At this point gradually whisk in the cream and milk.
Bring to a boil, stirring constantly then continue cooking, stirring all the while until thickened (about 2-3 minutes).
Stir in haddock, prawns, peas and fried mushrooms and continue cooking until fish just begins to flake easily with a fork and the prawns turn pink (5-7 minutes).
Add cheese and crab, stirring gently until all the cheese has melted.
Ladle into warmed soup bowls, and, if desired, garnish each serving with a sprinkling of paprika.
