Kid Winner Seafood Chowder – The Best of Ireland | St. Patricks Day Recipes
I really want to do something different for my St.Patricks Day recipes this year. Instead of just cooking recipes that are green, white and gold coloured I thought I would share with you the very best from our lovely country of Ireland. Recipes that contain only the very best of Irish produce. After all, we have the best of everything right here on our doorstep. Incredible vegetables, fruits, meats and fish as well as Grá herbs all available from Dunnes Stores.
My kids, with the exception of my vegetarian 11 year old love chowder and this recipe was a total kid winner! Salmon and shellfish are super rich in nutrients and contain high quality proteins, minerals, vitamins as well as being high in omega-3’s which are needed for good brain health 🙂 I’m hoping if I give my little guy every week that he will be super smart lol 🙂
I am slightly addicted to the new fish deli in my local Dunnes Stores. For a start, the fish is A.M.A.Z.I.N.G!!! They have so many options on various types of salmon. I went for Wild Atlantic Irish salmon which has the most incredible dark pink colour. The prawns also came from the west of Ireland and the Muscles from Dublin.
If you have been to Ireland and tasted our flowery new spuds, you would know why they are synonymous with this country. I have lived in America and travelled all around Europe and the spuds are never the same as home. For this recipe I used the new season Dunnes Stores baby potatoes. They are easy to cook, taste delicious in this recipe or sneakily with a little butter! Heaven in every single bite.
To serve, I used some fresh Irish parsley from Grá. Pronounced ‘Grawwww’, it means ‘Love’ or ‘to have a longing for’. These little pots sit on my kitchen window growing away in the sunshine and add such a bang of flavour to every savoury dish we cook.
Make a big pot of this chowder and fill the freezer up. Honestly it is so handy to take out the night before and know you have this waiting for you when you get home from work.
I hope you love this recipe as much as we do. It is:
and Super Delicious
All of the ingredients for this St.Patricks Day recipe can be bought in your local Dunnes Stores.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook. Thanks everyone and Lá Fhéile Pádraig (Happy St.Patricks Day).
40g unsalted bacon finely diced (optional), you can also use the same amount of smoked fish instead.
1 white onion finely diced
2 cloves garlic
3 tablespoons plain flour
1/2 water or fish stock
500ml of milk
2 carrots diced
500g new baby potatoes cut into chunks
4 salmon fillets (around 250-300g)
200g mussels (Cooked and shelled – see note below on cooking mussels)
Black pepper to season
Grá Parsley to season
How to make it...
Add rapeseed oil to a large saucepan and heat over a medium heat.
Add the bacon or smoked fish and cook for about 5 minutes, scraping the bottom of the saucepan as you stir. This adds lovely flavour to the chowder.
Turn the heat down to low then, add the onion and garlic and cook until the onion is translucent.
Add 2 tablespoons of flour to the pot and stir really well. It is important to cook off the flour so that the chowder doesn’t have that ‘floury’ taste to it.
Slow, whisk in the fish stock or water, a little at a time whisking as you do. This prevents the sauce from lumping. Then whisk in the milk.
Add the carrots and potatoes to the pot then cover with a lid and cook over a low-medium heat until the potatoes are almost cooked. This should only take about 12-15 minutes.
Cut the salmon into chunks and add to the pot along with the prawns and give it all a good stir. Cover with a lid again and let it simmer for 12 minutes then remove the lid and stir in the de-shelled cooked mussels.
Season with a little pepper and serve with chopped Grá parsley.
HELPFUL TIP - Cooking Mussels
Mussels are really easy to cook and totally safe once you follow these tips:
1. Empty mussels into your sink and rinse them in cold water. The shells should be tightly closed once they feel the cold.
2. Discard any that are open.
3. To cook, place the fully closed mussels in a saucepan then add about 1 cup of water. Cover the pot with a lid, turn the heat on and bring to the boil, then turn to a simmer.
4. After about 7 minutes, remove from the heat. Check all the mussels and discard any that haven't opened in the cooking process.
5. Remove mussels from the shells and add to chowder.