While some of you may root Fish Chowder firmly in New England, for me there is nothing more Irish than sitting in the pub with a big bowl of seafood chowder or fish soup after a long rambling walk along a windswept Irish beach. It goes without saying that it should be served with soda bread and a pint of Guinness.
Here’s my quick homemade version. This is made with natural yoghurt as a much healthier option. If you must use cream, keep it for special occasions.
A tip is to always keep small bags of frozen seafood in your freezer (these can be purchased in supermarkets and have a variety of seafood in them). Then you can rustle up a taste of home in a half an hour, even if the only rambling walk you’ve done is up the three blocks from the subway.
Total Time: 35
Cook Time: 25
Prep Time: 10
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