Tried and true family recipes are the best, and this Irish Potato Chowder Recipedoesn’t disappoint! Try a steaming bowl of rich, creamy potato chowder that uses real ingredients: potatoes, butter, milk, vegetables and herbs. Easy to make, comforting chowder for frigid winter days.
*Newsflash: my Charlie (11) made the soup crock you see above in his pottery class at the Currier Art Center. It was thrown on a wheel, glazed, fired and displayed at his art show. And finally it arrived home so we can fill it with delicious homemade soups and chowders!
So we’ve had a cold snap around here for the last few weeks or so. It’s been SO cold. The bone-chilling kind of cold that freezes your nose hairs when you peek out the door to see if the bird feeder needs refilling. Eek!
Separately on the stovetop, slowly cook a roux (butter and flour)… then set aside.
But the kind of cold we’re feeling now, with temps in the teens, is nothing like the Arctic frigid we experienced up in Quebec City over New Year’s weekend. Oh. My. Stars. Now that was cold.
Thankfully Jon checked the forecast ahead of time and got face masks for all of us before we headed north. It was serious business. And while there we saw more full length fur coats, face masks and fur boots than ever. (You may remember Jon and I went to Quebec a couple years ago in the winter time.)
It was such a great trip and we vowed we’d take the kids back the next time. Quebec City is like a little Europe. Just a days drive from NH and French is spoken in all the little cafes and creperies.
The exchange rate works in our favor and especially in the off-season, it’s a great deal for a genuine European experience.
So all that to say, baby it’s cold outside. And just a few weeks ago, New England experienced yet another big N’oreaster. Hurricane winds and significant snowfall contributed to what some forecasters called a bomb cyclone or abombogenesis. (It has something to do with the rapid drop of the storm’s central air pressure. That’s all I know – I’m not a weather forecaster.)
Bomb cyclone and bombogenesisare terms I’d never even heard before. But no matter what you call it, when it gets blustery cold and blizzardy outside and the window panes rattle, all I want is cozy. And a steaming bowl of chowder like this Irish Potato Chowder Recipe is just that.
So this is the chowder I made the night we got back from Quebec City. So rich, creamy and comforting – steaming in the bowl. It tasted even better the next day.
Use your food processor to quickly dice the carrots, celery and onion. (A good husband (or wife) works great too!)
I used 2% milk, but use the milk of your choice.
This recipe calls for making a roux of butter and flour separately in a saucepan, then adding it to the soup later. The key to making a good roux is to keep the burner temperature low and stir often. A roux helps thicken the soup and makes it extra rich, creamy and flavorful. Here are more tips from Pioneer Woman Ree Drummond on making the perfect roux.
Print Recipe
Irish Potato Chowder Recipe
Servings: 6servings
Ingredients
7tablespoonsbutterdivided
7tablespoonsflour
1cupchopped onion
2/3cupdiced carrots
2/3cupdiced celery
1teaspoondried basil
1teaspoondried parsley
1teaspoonfreeze-dried chives
4cupsvegetable or chicken stock
5cupspeeled. diced potatoes
3cupsmilk
1/2cupsour cream
1/8 - 1/4teaspoonhot pepper sauce
salt and ground white pepper to taste
Optional: fresh herbs for garnishI used copped chives
Instructions
Make a roux by melting 5 1/2 tablespoons of butter in a small saucepan.
Stir in flour until well blended.
Cook over low heat, stirring often, for 3-5 minutes.
Remove from heat and set roux aside.
Melt remaining 1 1/2 tablespoons butter in a soup or stock pot..
Add diced onions, carrots, celery, basil, parsley and chives.
Cook diced vegetables and herbs about ten minutes.
Add stock and potatoes.
Cover and simmer until potatoes are tender, about 15-20 minutes.
Stir in milk.
Return to simmer and whisk in roux until liquid is thickened and smooth.
Simmer ten more minutes, stirring occasionally.
Stir in sour cream and hot pepper sauce.
Season to taste with salt and white ground pepper.
Optional: garnish with fresh chopped herbs, like chives
You may also like: Arroz Caldo (Filipino Chicken Rice Soup w/Fresh Ginger)
Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.
Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.
When the soup comes to a boil, reduce heat a touch to maintain a gentle boil. Boiling at too high of a temperature will break down your potatoes and make your soup grainy. You want your potatoes to be fork-tender but still have a little “bite” to them.
It is important that the potatoes not be too finely chopped before cooking. If they are, too much starch will be released into the broth and a gummy texture will result.
If you've ever tried potato leek soup and found it to have a gluey texture, it's because the potatoes released too much starch from being over handled. This is unfortunately easy to do with a food processor or blender (heck, it can even happen when making mashed potatoes, which is why I avoid using an electric mixer).
Types. Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.
It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.
Now that your potatoes are perfectly boiled, it's time to add them to your soup base. Whether you have a creamy or chunky potato soup recipe, gently stir the boiled potatoes into your prepared soup mixture and simmer for a few minutes to let the flavors meld together.
The purple foam that you're seeing while making potato soup with Russet potatoes, barley, onions, and water is likely due to a chemical reaction between the potatoes and the water. While it's not common for the foam to turn purple, it could be related to the type of potatoes you're using or some other factors.
It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes. Acidic ingredients can slow down the softening process of potatoes.
The difference between chowder, soup, and stew is that chowder is a soup made with broth that is thickened with flour and cream, with seafood and/or vegetables mixed in. Soup is made with water or broth and can host a variety of ingredients like pasta, vegetables, fruits, grains, meats or seafood.
In comparison to soup, chowders tend to have a creamier mouthfeel thanks to heavy cream or milk that are prominent in a range of seafood and corn chowder recipes. That said, chowders are also served piping hot, unlike cold soups like Spanish gazpacho or French vichyssoise.
Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain.
Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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