Durty Nelly's Seafood Chowder recipe

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Ingredients

2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
4 ½ cups milk
1 (10.75 ounce) can condensed cream of celery soup
1 ½ cups diced potatoes
1 tablespoon dried dill weed
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon caraway seeds
3 dashes hot pepper sauce (such as Tabasco®)
salt to taste
1 (8 ounce) salmon fillet, cut into cubes
8 ounces baby shrimp

Nutrition Info

284.2 calories
carbohydrate: 21.1 g
cholesterol: 103.6 mg
fat: 12.4 g
fiber: 1.7 g
protein: 22 g
saturatedFat: 5.9 g
servingSize: -
sodium: 609 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

Recipe Yield

6 servings

Recipe Note

This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.

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