Irish-Inspired Fish Chowder | Snake River Farms Seafood Recipe
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
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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.
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