Thanks to Phelim Byrne – we have the most delicious Seafood Chowder recipe for you to try at home
Seafood Chowder
1 clove of garlic
½ white onion diced
¾ cup diced carrot
¼ tsp smoked paprika
1 medium potato, diced
2 oz flour
1 ½ oz butter
A little olive oil to fry
4 cups of Duncannon Fish chowder mix
2 pints of Wexford Creamery milk
Salt and pepper
Spring onions, chive or parsley to finish
- In a pot add a little olive oil and sweat off the onion and garlic until soft
- Add the smoked haddock / coley from the chowder mix and mix well
- Add the carrot and paprika and cook a little for 1 minute
- If the pan seems dry add a dash of water
- Now add the butter, potato and flour – season
- Mix well and add the milk slowly to make sure there are no lumps left in the chowder
- Stir well until thick for 4-5 minutes
- At this stage the mix can be left to finish later from up to two days in advance
- Continue or reheat
- Add the remaining fish from the chowder mix and do not stir too much
- Cook for 4-5 minutes until the fish just cooks then add the herbs and season to taste
