Creamy Irish Fish Chowder
A warm, creamy chowder bursting with fresh flavors of the sea, tender potatoes, and aromatic herbs, perfect for cozy nights.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter For sautéing
- 1 medium onion, chopped Adds depth of flavor
- 2 cloves garlic, minced For aromatics
- 3 medium potatoes, diced Acts as a hearty base
- 4 cups fish stock or vegetable broth Used as the chowder's liquid base
- 1 cup heavy cream For creaminess
- 1 pound white fish (like cod or haddock), cut into bite-sized pieces Main protein source
- to taste Salt For seasoning
- to taste Pepper For seasoning
Garnish
- Fresh parsley for garnish Adds freshness to the dish
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
Cooking
- Toss the diced potatoes into the pot and mix well, ensuring they’re coated in the buttery goodness.
- Add the fish stock or vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Cook until the potatoes are tender, about 10-12 minutes.
- Stir in the heavy cream and return to a simmer.
- Add the fish pieces and season with salt and pepper.
- Cook for another 5-7 minutes or until the fish is cooked through and flakes easily.
Serving
- Ladle the chowder into bowls and garnish with freshly chopped parsley.
- Enjoy the comforting warmth of your Creamy Irish Fish Chowder!
Notes
For a lighter version, consider using half-and-half instead of heavy cream. Fresh herbs like dill or thyme can elevate the taste. Leftovers can be stored in the refrigerator for about 3-4 days or frozen without cream for longer storage.