Potato Seafood Chowder - Potatoes More Than a Bit on the Side

In Ireland, we're very fortunate to have potato growers, on our doorstep, who are passionate about producing the best of potatoes for our dinner table. Potatoes have always been immersed as a part of our history and this long standing merit should be celebrated. When better to honor our potatoes, and the people behind them, than on National Potato Day, which happens to be taking place today, October 7th. It has been reported in recent years the sale of potatoes have decreased, but with a new campaign, being driven by Bord Bia and AHDB Potatoes, things are hopefully looking up for our spuds. As consumers we greatly influence what stays on our supermarkets shelves, so our support is needed for the humble spud and all the jobs they create in Ireland.

I was really thrilled when asked to come on board to help promote the potato campaign. I'm not sure if there is any other ingredient in my kitchen that is as versatile as the humble spud. Soups, salads, casseroles and pies are all on the cards once I've a stash of potatoes in the veggie box. A simple potato soup, packed with fresh herbs from the garden, is my go-to lunch when there is little in the larder and time is limited. This chowder recipe I'm sharing with you today is basically a creamy soup, but it is packed full of goodness with the addition of locally grown potatoes and nutritious fresh fish. Potatoes are especially rich in potassium and are a great source of fibre, and they also boast of an impressive vitamin C level. Even though they will loss a little of their vitamin C through cooking, potatoes are still rich in this vitamin. So, stocking up on the spuds over the winter might just help to prevent those seasonal sniffles.

Fish, which is bursting with omega-3 fatty acids, is a great choice for all the family, as it will help to keep bones healthy. This chowder is deliciously indulgent but, in fact, once the cream is omitted, it isn't terribly high in calories. If preferred, simply substitute the cream at the end with a little additional milk. For the fish in the dish, I'm using a mixture of salmon, smoked haddock and cod. Most fishmongers will have no problem preparing the fish for you, but many will have a similar mixture already prepared and ready to use. A bowl of this potato seafood chowder is a meal in itself, but it also pairs perfectly with some traditional Irish soda bread.

Potato Seafood Chowder

Pre time: 10 minutes

Cook time: 20 -25 minutes

Serves: 4 - 6

Ingredients

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 stick celery, finely diced
• 2 medium carrots, diced
• Sea salt & freshly ground pepper
• 25g butter
• 1tbsp flour
• 300ml milk, hot
• 700ml fish or vegetable stock
• 450g any potatoes in season, peeled and diced
• 150g salmon, skinned and diced
• 150g smoked haddock, skinned and diced
• 150g cod, skinned and diced
• 100ml cream
• 1 tbsp fresh parsley, finely chopped
• 2 tbsp fresh chives, finely chopped

Method

1. Heat the olive oil in a large saucepan, over a medium heat. Add the onion, celery and carrots. Season with a little salt and pepper and sauté for 5 minutes until softened, stirring regularly.
2. Add the butter. Once frothing, stir through the flour and cook for 1 minute. Continuing to stir, little by little add the hot milk.
3. Bring to a gentle simmer and pour in the stock. Add the potatoes. Simmer for 12-15 minutes, until the potatoes are almost cooked.
4. Add the salmon, haddock and cod into the saucepan. Simmer for 7-10 minutes, until the fish is cooked through.
5. Stir through the cream, parsley and half of the chives. Check the seasoning and simmer for one more minute. Ladle into deep, wide bowls, sprinkle with the remaining chives and serve with a few slices of buttered brown bread.