Irish Seafood Chowder

    50 minutes

    This Irish-inspired seafood chowder is great for cold and rainy nights. Salmon, prawns, potatoes, dill and a hint of spice compliment this creamy celery based soup.


    3 people made this

    Ingredients
    Serves: 6 

    • 30g butter
    • 1/2 cup chopped brown onion
    • 1/2 cup chopped celery
    • 4 1/2 cups milk
    • 1 (410g) can condensed cream of celery soup
    • 1 1/2 cups diced potatoes
    • 1 tablespoon dried dill
    • 1/2 teaspoon red chilli flakes
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon caraway seeds
    • 3 dashes hot pepper sauce
    • salt to taste
    • 1 (250g) salmon fillet, cut into cubes
    • 225g small peeled prawns

    Directions
    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Melt butter in a deep frying pan over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red chilli flakes, black pepper, caraway seeds, hot pepper sauce and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

    Cook's Note:

    You can replace celery soup with 3 tablespoons powdered soup and increase milk by 1 cup.

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