Irish Seafood Chowder
constituents
( Serves 6- 8)
Base and Aromatics
4 slices bacon, diced
soupspoons unsalted adulation
1 medium onion, minced
stalks celery, minced
cloves garlic, diced
Vegetables and Broth
3 medium Yukon Gold potatoes, hulled and minced( about 3 mugs)
mugs seafood stock( or fish stock)
1 mug water
1 tablespoon Old Bay seasoning
1 tablespoon dried thyme
swab and lately base black pepper, to taste
Seafood
½ lb cod( or haddock), cut into bite- sized pieces
½ lb shrimp, hulled and deveined
½ lb scallops( bay or ocean), gentled dry
mug bones
( canned or fresh, drained if canned)
Cream and Finish
1 mug heavy cream
2 soupspoons cornstarch( mixed with 2 soupspoons water for a slurry)
Fresh parsley, diced( for trim)
Instructions
Cook the Bacon
In a large Dutch roaster or pot, cook diced bacon over medium heat until crisp( about 5- 7 twinkles). Remove bacon with a slotted ladle and set away, leaving the drippings in the pot.
Sauté Aromatics
Add adulation to the bacon fat. Sauté minced onion and celery until softened( about 5 twinkles).
Add diced garlic and cook for another nanosecond until ambrosial.
make the Base
Stir in minced potatoes, seafood stock, water, Old Bay seasoning, thyme, swab, and pepper. Bring to a pustule, also reduce to a poach. Cook for 15- 20 twinkles, until potatoes are tender.
Add Seafood
Gently stir in cod, shrimp, scallops, and bones
. poach for 5- 7 twinkles, until the seafood is just cooked through( shrimp turns pink, fish flakes fluently).
Cake and Finish
Stir in heavy cream and the cornstarch slurry. poach for another 2- 3 twinkles until the chowder thickens slightly.
Taste and acclimate seasoning as demanded.
Serve
spoon into coliseums, top with crisp bacon bits and diced parsley, and serve with blunt chuck
or Irish soda pop chuck
on the side.