Irish Scallop Chowder

Dive into the comforting flavors of Irish Scallop Chowder, a creamy yet hearty seafood dish perfect for cozy evenings or festive gatherings. This traditional Irish-inspired recipe combines tender scallops with a velvety base of fish stock, whole milk, and heavy cream, enriched with the earthy sweetness of sautéed onions, celery, and garlic. Chunky russet potatoes add substance, while a hint of bay leaf infuses the chowder with delicate herbal notes. Lightly mashing the potatoes thickens the soup, creating a luscious, rustic texture that pairs beautifully with soda bread or crusty bread for dipping. Ready in just 45 minutes, this easy-to-make chowder is brimming with fresh ingredients and finished with a sprinkle of parsley for a touch of brightness. Whether you're craving comfort food or celebrating St. Patrick's Day, this Irish Scallop Chowder is sure to impress.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large onion, finely diced
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 3 russet potatoes, peeled and cubed
• 4 cups fish stock
• 1 cup whole milk
• 1 cup heavy cream
• 1 bay leaf
• 1 pound fresh scallops, rinsed and patted dry
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 loaf soda bread or crusty bread (optional, for serving)

Directions

Step 1

In a large stockpot, melt the butter and olive oil over medium heat until the butter is fully melted.

Step 2

Add the diced onion and celery, and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3

Add the cubed potatoes to the pot and stir to coat them in the butter and vegetable mixture.

Step 4

Pour in the fish stock and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.

Step 5

Remove the bay leaf and use a potato masher to lightly mash some of the potatoes in the pot. This will help thicken the chowder while keeping a chunky texture.

Step 6

Stir in the milk and cream, and season the chowder with the salt and black pepper. Allow the mixture to gently heat through, but do not let it boil.

Step 7

Add the fresh scallops to the pot and simmer for 3-5 minutes, or until the scallops are opaque and cooked through.

Step 8

Taste for seasoning and adjust salt and pepper as needed.

Step 9

Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve with soda bread or crusty bread for dipping.

Nutrition Facts

Serving size	3157.5 grams (3157.5g)

Amount per serving	% Daily Value*
Calories	3297

Total Fat 142.30g	182%
Saturated Fat 72.20g	361%
Polyunsaturated Fat 1.60g
Cholesterol 597mg	199%
Sodium 8945mg	389%
Total Carbohydrate 327.60g	119%
Dietary Fiber 24.60g	88%
Total Sugars 33.10g
Protein 160.50g	321%

Vitamin D 107IU	537%
Calcium 714mg	55%
Iron 16mg	87%
Potassium 5085mg	108%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 19.9%

Carbs: 40.5%