SEAFOOD CHOWDER
Source: Northern Ireland Seafood
Servings: 4

300g mixed shellfish
40g butter
40g flour
1 white onion, diced 1cm
2 sticks celery, diced 1cm
1 leek, diced 1cm
1 bulb fennel, diced 1cm
3 rashers of bacon, diced
2 potatoes, peeled and diced 1cm
2 pints of fish or chicken stock
1/2 pint milk
1/2 pint whipping cream
1 bay leaf
2 sprigs fresh thyme or 1/2 x 5ml spoon (1/2 teaspoon) dried
1 1/2 x 15ml spoon (1 1/2 tablespoons) flat leaf parsley, chopped (for garnish)

Place butter, onion, celery, leek and fennel in a large saucepan over medium heat and cook 5-6 minutes. Add thyme, bay leaf and flour and cook for 2 minutes.

Add potatoes, stock and season with salt and pepper. (don’t season using stock cubes)

Gently cook soup until potatoes are soft. Add milk, cream and seafood, bring to the boil. Check seasoning and consistency. Serve in warm soup bowls, topped with chopped parsley.

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SEAFOOD CHOWDER WITH POTATO AND SPRING ONIONS
From: Paul and Jeanne Rankin
Source: Irish Recipes from Irish Abroad
Servings: 8

25g (1oz) butter.
1 large onion, weighing about 300g (10oz), finely chopped.
1 celery stick, finely sliced.
85g (3oz) button mushrooms, sliced.
1 large potato, peeled and cut into 1cm (11/42in) dice.
3 tomatoes, cut into 1cm (11/42in) dice.
1 tablespoonful tomato purée.
A pinch of saffron strands (optional).
1 litre (131/44 pints) fish or chicken stock.
Salt and freshly ground black pepper.
450g (1lb) mixed fresh fillets, such as hake and salmon, cut into 1cm (11/42in) dice, and prawns, halved lengthways (if using smaller prawns, leave whole).
125ml (4fl oz) whipping cream, to serve (optional).
4 tablespoons finely sliced spring onions, to garnish.

This is a new chowder recipe that we’ve developed recently, with the addition of tomato and saffron. This influence comes from the San Francisco cioppino, so it’s almost like a fish stew. It is very easy, and if you prefer your soups chunky, don’t bother to purée it.

Melt the butter in a large saucepan and cook the onion, celery and mushrooms over a medium heat, stirring occasionally, for about 10 minutes until soft.

Add the potato, tomatoes, tomato puree, saffron strands, fish or chicken stock, and a little salt. Bring to the boil, and skim off any scum that rises to the surface. Reduce the heat to a simmer, then cook for 15 minutes until the vegetables are soft.

Purée half the mixture in a food processor, then return it to the pan. Taste and adjust the seasoning. Bring back to the boil and add the fish. Stir in most of the cream, if using, saving just a few spoonfuls for the garnish. When the chowder has returned to the boil, remove from the heat and leave to stand for 5 minutes.

Ladle into eight warm soup bowls and drizzle the remaining cream over the soup. Garnish with the spring onions, and serve immediately.