Irish Scallop Chowder
Dive into the comforting flavors of Irish Scallop Chowder, a creamy yet hearty seafood dish perfect for cozy evenings or festive gatherings. This traditional Irish-inspired recipe combines tender scallops with a velvety base of fish stock, whole milk, and heavy cream, enriched with the earthy sweetness of sautéed onions, celery, and garlic. Chunky russet potatoes add substance, while a hint of bay leaf infuses the chowder with delicate herbal notes. Lightly mashing the potatoes thickens the soup, creating a luscious, rustic texture that pairs beautifully with soda bread or crusty bread for dipping. Ready in just 45 minutes, this easy-to-make chowder is brimming with fresh ingredients and finished with a sprinkle of parsley for a touch of brightness. Whether you're craving comfort food or celebrating St. Patrick's Day, this Irish Scallop Chowder is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 3 russet potatoes, peeled and cubed
- 4 cups fish stock
- 1 cup whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 pound fresh scallops, rinsed and patted dry
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf soda bread or crusty bread (optional, for serving)
Instructions
In a large stockpot, melt the butter and olive oil over medium heat until the butter is fully melted.
Add the diced onion and celery, and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cubed potatoes to the pot and stir to coat them in the butter and vegetable mixture.
Pour in the fish stock and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf and use a potato masher to lightly mash some of the potatoes in the pot. This will help thicken the chowder while keeping a chunky texture.
Stir in the milk and cream, and season the chowder with the salt and black pepper. Allow the mixture to gently heat through, but do not let it boil.
Add the fresh scallops to the pot and simmer for 3-5 minutes, or until the scallops are opaque and cooked through.
Taste for seasoning and adjust salt and pepper as needed.
Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve with soda bread or crusty bread for dipping.
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 8945 mg | 389% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 33.1 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 714 mg | 55% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5085 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
