Irish Seafood Chowder

Ingredients

• 2 tablespoons butter
• 1 medium yellow onion, diced into 1/4-inch cubes
• 2 stalks celery stalks, sliced into 1/4-inch half-moons
• 1.5 pounds floury potatoes (Russets), cut into 1/2-inch cubes
• 4 cups fish stock or chicken stock
• 1 cup heavy cream
• 1 pound cod or haddock fillets, cut into 1-inch chunks
• ½ pound mussels, debearded and rinsed
• ½ pound large shrimp, peeled and deveined
• 1 teaspoon fresh thyme leaves

Instructions

1. 1

   Peel the onion, cut it in half lengthwise from root to tip, place each half flat-side down, and slice crosswise into 1/4-inch pieces that look like small half-moon shapes.

2. 2

   Hold each celery stalk upright and slice it straight down at an angle into 1/4-inch-thick half-moons that resemble crescent moons.

3. 3

   Hold each potato and cut it in half, then cut each half into pieces roughly the size of a dice — about 1/2 inch on all sides.

4. 4

   Place the cod fillet skin-side down and cut it straight down across the grain into chunks about the size of a grape, roughly 1 inch wide.

5. 5

   Pull the dark stringy beard off each mussel by grasping it between your thumb and forefinger and yanking it toward the hinge, then rinse each mussel under cold running water.

6. 6

   Place a large heavy-bottomed pot over medium heat and add 2 tablespoons of butter, swirling the pan until the butter is completely melted and foaming, about 45 seconds.

7. 7

   Add the diced onion and celery to the hot butter and stir once every 30 seconds for 4 minutes, until the onion turns translucent and the vegetables soften slightly.

8. 8

   Add the potato cubes and 4 cups of stock to the pot, stir once to combine, and bring to a rolling boil over medium-high heat — you'll see large bubbles rapidly breaking the surface.

9. 9

   Lower the heat to medium and simmer uncovered for 12–15 minutes, until a fork easily pierces the potato pieces and they are mostly tender but not falling apart.

10. 10

    Pour the 1 cup of heavy cream into the pot and stir gently with a wooden spoon for 20 seconds until completely blended, then sprinkle in 1 teaspoon of fresh thyme leaves.

11. 11

    Place the cod chunks and shrimp into the pot and stir gently once to distribute them evenly, then simmer over medium heat for 3 minutes until the fish turns opaque white.

12. 12

    Scatter the rinsed mussels across the top of the chowder without stirring them in, then cover the pot with a lid and simmer for 4–5 minutes until the mussel shells pop open.

13. 13

    Lift the lid carefully away from you (to avoid the hot steam), discard any mussels whose shells did not open, and taste a spoonful of broth to check if you need salt or pepper.

14. 14

    Add a pinch of salt and a few grinds of black pepper to the pot and stir gently once to combine, then ladle the chowder into four bowls, dividing the seafood and potatoes equally.

Tools you’ll need

• cutting board
• chef's knife
• large heavy-bottomed pot (5-quart or larger)
• wooden spoon
• measuring cups
• measuring spoons
• soup ladle
• lid for pot
• fork

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