IRISH SEAFOOD CHOWDER
by Joan Ricketts Locke
and some great Irish Chefs
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| Irish Seafood Chowder and Irish Soda Bread served at Inch Beach Pub |
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| Inch Beach |
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| Inch Beach |
Inch Beach is located on the Dingle Pennisula in County Kerry.
2lbs of any white
fish, mussels, salmon, shrimp and crab meat
1 1/2 pints of fish stock (I used Swanson Cooking Seafood Stock)
1 1/2 pints whole milk
1/2 cup finely chopped onion
2 cups white or red potatoes, peeled and finely chopped
2 tablespoons flour
2 sticks finely chopped celery
1/2 cup yellow corn
salt and pepper to your taste
8 oz. white wine
2 tablespoons heavy cream
1 teaspoon chopped tarragon
1 1/2 pints of fish stock (I used Swanson Cooking Seafood Stock)
1 1/2 pints whole milk
1/2 cup finely chopped onion
2 cups white or red potatoes, peeled and finely chopped
2 tablespoons flour
2 sticks finely chopped celery
1/2 cup yellow corn
salt and pepper to your taste
8 oz. white wine
2 tablespoons heavy cream
1 teaspoon chopped tarragon
Directions:
In a large pot,
bring the fish stock, milk, onion, potatoes and celery to a boil, turn heat to
low. Simmer until the veggies are soft. With a wire whisk, mix in the flour, then add...salt, pepper, corn,
wine and tarragon. Bring to a boil, then reduce to simmer. Cut fish to bite
size pieces. (make sure the mussels are washed thoroughly). Now, add all of your fish combination to the pan and simmer gently
for 4 minutes until mussel shells have opened and all the fish is opaque. Gently pour in cream, stirring lightly.
Ladle in to your
favorite soup bowl and serve with a warm, buttered slice of Irish Soda Bread.
