Hearty Irish Seafood Chowder with Leeks and Bacon

A rich and creamy seafood experience

Dive into the flavors of the sea with this comforting chowder featuring leeks and crispy bacon for a hearty meal.

1 h 30 min
6
Intermediate

Ingredients

For the Chowder Base

2 tablespoons butter

2 tablespoons olive oil

1 large leek

white and light green parts only, sliced thinly

2 cloves garlic

minced

1 onion

diced

4 stalks celery

diced

4 cups fish or vegetable stock

For the Chowder Filling

1 cup heavy cream

3 large potatoes

peeled and diced

1 lb mixed seafood

shrimp, clams, and cod, cut into bite-sized pieces

200 g bacon

diced

1 cup corn kernels

fresh or frozen

Seasonings

1 teaspoon thyme

Salt and pepper

to taste

1 bay leaf

Garnishes & Accompaniments

Fresh parsley

chopped

Crusty bread

Lemon wedges

Preparation

Marinating the Seafood

Thaw if needed

If frozen, thaw the seafood.

Cut into pieces

Cut seafood into bite-sized pieces and set aside.

Dry and season

Pat dry and season lightly with a pinch of salt and pepper.

Preparing the Vegetables

Heat fats

Heat butter and olive oil over medium heat in a large pot.

Sauté aromatics

Add the leeks, garlic, onion, and celery. Sauté until translucent.

Do not allow the garlic to brown, as it might turn bitter.

Add potatoes

Add the potatoes and stir for 2-3 minutes.

Cooking Process

Building the Base

Pour in the stock, add thyme, bay leaf, and bring to a simmer.

Combining Ingredients

Add potatoes, cover, and cook for 15 minutes, or until tender. Remove bay leaf.

Finishing Touches

Stir in cream, corn, and add seafood and bacon until seafood is cooked through (3-4 minutes).

For an extra smoky flavor, opt for smoked bacon.

Plating & Serving