Seafood Chowder

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Recipe by Chef Brian McDermott.


0/12 Ingredients


0/7 Instructions
  • Prepare and chop all the vegetables in bite size.
  • Lightly heat the Donegal Rapeseed Oil in a pan and add the onions, carrots, leeks and celery along with the bay leaf.
  • Cook without colouring for 4 minutes. Add the flour and mix in well and cook for a further 2 minutes.
  • Add the dill and milk followed by the fish stock and stir for 1 minute.
  • Add the pepper and reduce the heat and simmer for 20 minutes stirring occasionally.
  • Just before serving add in the Worcester sauce, chopped parsley and chive.
  • Mix in the cooked seafood just before serving.

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