Irish Seafood Chowder by Kelly's Resort Hotel & Spa

Tabs

Prep Time: 

30Mins

Cook Time: 

20Mins

Serves: 

  • 2 - 4 People

Ingredients: 

1 Medium Onion
1 Carrot
2 sticks of Celery
200gr Peeled, Diced Potato
500gr of Smoked Haddock
1kg of Mussels
1 glass of White Wine
½ ltr Cream
½ ltr Full Fat Milk
1 pinch of Saffron Strands (optional)
50gr Butter
50gr Flour

Method: 

  • Cut the carrot, celery & onion into small even dice.
  • Wash & pull the beards on the mussels before steaming in a large pot with white wine.
  • When the mussels are cooked, filter the resulting mussel juice & reserve the cooked mussels. 
  • The mussel juice will be used like a stock in the chowder.
  • Meanwhile cook the diced vegetables gently in 1 tablespoon of Butter.
  • Make a Beurre Manie by mixing the remaining soft butter & flour.
  • Boil the cream, milk, mussel juice & diluted saffron, when boiling whisk in the Beurre Manie and bring back to a simmer stirring continuously.
  • When the mirepoix is cooked (5 mins) add the diced smoked haddock, followed by the thickened cream/mussel stock & the cooked mussels (out of the shell)
  • Bring the soup back to a simmer, check seasoning & serve in bowls with crusty or wholemeal bread.  

WATCH THE VIDEO ON OUR YOUTUBE CHANNEL HERE

Join 100,000+ Inspired Food Lovers

Subscribe to our delicious newsletter and receive the latest news, experiences, offers & mouthwatering inspiration!

By subscribing you agree to Good Food Ireland Terms and Conditions and Privacy Policy