Seafood Chowder

Created by Sandymount Hotel's Head Chef, Shane Doherty

Tip

At the Sandymount hotel we make our seafood chowder gluten free. There are many ways to thicken a chowder like roux, potatoes, and corn-starch and the method you choose is entirely up to you.

Roux: equal parts flour and a type of fat like butter, bacon fat, or oil. You'll make the roux in the same pot you're using to make the chowder.

Potatoes: As the potatoes cook, they release their starches into the chowder also a good way to make the chowder gluten free.

Corn-starch: Simply mix the corn-starch with equal parts cold liquid (like water or stock), then add the mixture to your chowder. While corn-starch is the fastest way to thicken a chowder, it's also flavourless and makes the chowder gluten free.

Don't worry too much about the type of seafood you're using. The best-tasting chowders use a mix of fresh and frozen highest-quality seafood available. Seafood chowders are typically creamy, but they can also be tomato-based.

Ingredients:

Use a mix of around 10 medium size carrots, leeks, onion, celery sticks washed, peeled and cut into dice size.

500 ml milk

500g of a mix of salmon, white fish and smoked fish cut in 1-inch cubes.

6 fresh mussels

2 cloves of garlic, crushed

1 knob of butter

1 teaspoon sea salt

3 tablespoon of cornflower

500 ml of fish stock

3 tablespoons of fresh dill chopped

500 ml cream

Hand full of chopped parsley

50ml dry sherry

300g of frozen or cooked seafood / shellfish mix

Instructions:

In a beep heavy-bottomed saucepan melt butter fry off all dice vegetables, garlic, and onions for 5-10 minutes or until vegetables has color. Add the sherry and reduce  

Add milk, cream, and fish stock into vegetable mix, on moderate heat and slowly bring to the boil.

Use the cornflower (as this is gluten free) to thicken the liquid. Then add the fresh and frozen seafood / shellfish mix. Poach the fish in the liquid until almost cooked on a low heat

Add fresh mussels.

Allow flavors to infuse over a low heat for 10 minutes. Stir gently as not to break up the diced fish and Remove from the heat.

Add the dill and parsley at the very end.