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Durty Nelly's Seafood Chowder

This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.

Ingredients

    • 2 tablespoons butter
    • ½ cup chopped onion
    • ½ cup chopped celery
    • 4 ½ cups milk
    • 1 (10.75 ounce) can condensed cream of celery soup
    • 1 ½ cups diced potatoes
    • 1 tablespoon dried dill weed
    • ½ teaspoon red pepper flakes
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon caraway seeds
    • 3 dashes hot pepper sauce (such as Tabasco®)
    • salt to taste
    • 1 (8 ounce) salmon fillet, cut into cubes
    • 8 ounces baby shrimp

Directions

  1. Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper 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.