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Irish Seafood Chowder

What's the big idea?

Seafood in Ireland is both extremely popular and of a very high quality. This chowder is warming and full of flavour, and a great way to start off an Irish themed meal. Simply serve with warm, crusty bread.

Shopping List

Here's the list of what you need:

  • 1½ pints of fish stock
  • 1½ pints of milk
  • 1 onion, peeled and finely chopped
  • 6oz potatoes, peeled and finely diced
  • 2 leeks, cleaned and finely chopped
  • 2 tablespoons of flour
  • Salt and black pepper to taste
  • 4-6 peppercorns
  • 2oz sweetcorn kernels
  • 8fl oz white wine
  • 1 teaspoon chopped tarragon
  • 8oz cod or other firm white fish
  • 8oz salmon fillet
  • 8oz smoked haddock
  • 8oz of any combination of mussels, prawns and crab meat
  • 2 tablespoons double cream

What To Do

  • In a large flame-proof casserole, bring the fish stock to the boil
  • Add the milk, onion, potatoes and leeks
  • Return to the boil, then reduce the heat and simmer for 10 minutes
  • Mix the flour with a little cold milk or water, then whisk into the chowder along with the salt and pepper to taste
  • Add the peppercorns, sweetcorn, wine and tarragon and return to boil, then reduce to simmer
  • Meanwhile, chop the fish into roughly equally sized pieces. If using mussels, clean thoroughly
  • Add the fish and seafood to the pot and simmer gently for 5 minutes until mussel shells have opened and all the fish is cooked
  • Add the cream and stir gently so as not to break up the fish, and serve at once

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