Irish-Inspired Fish Chowder
Nathan Michael & Julia Flowers
4
15 minutes
30 minutes
Seafood
Comforting and rich, this Irish-Inspired Fish Chowder is a hearty, one-pot meal that brings together the best of land and sea. Smoky SRF Bacon adds depth, while Yukon gold potatoes create a creamy texture that pairs beautifully with SRF Wild Halibut and SRF Wild Shrimp. A splash of cream rounds out the flavors, making this chowder both satisfying and incredibly smooth. Serve it with crusty rye bread and softened butter for a simple yet deeply flavorful dish that feels right at home on a chilly evening.
Ingredients
1 leek, white portion only, cut in half lengthwise and sliced into half-moons
4 slices SRF Bacon, diced into 1/2-inch pieces
8 oz Yukon gold potatoes, peeled and chopped into 1–2 inch pieces
1 tablespoon fresh thyme, chopped
1 bay leaf
Kosher salt & black pepper
3 cups vegetable or fish stock
1 pack SRF Wild Caught Halibut Fillets
1 pack SRF Wild Caught Shrimp
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped
Directions
In a large pot over medium-low heat, add the bacon and cook until browned and crispy. Remove the bacon to a plate and set aside.
Add the sliced leek to the pot with the bacon drippings and cook until soft and translucent, about 3 to 4 minutes.
Return the bacon to the pot along with the potatoes, thyme, bay leaf, and stock. Bring to a gentle simmer and cook for 10–15 minutes, or until the potatoes are tender.
While the potatoes cook, chop the halibut into 2-inch chunks and set aside with the shrimp.
Once the potatoes are fork-tender, add the halibut and shrimp to the pot and simmer for 5 minutes, just until the seafood is cooked through.
Turn off the heat and stir in the heavy cream and parsley. Season with salt and black pepper to taste.
Ladle into bowls and serve with crusty rye bread and softened butter.