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Irish Soup and
Chowder Recipes

We hope you will enjoy preparing these Irish Soup and Chowder Recipes, as well as some of our other favorites. They are a hearty start to a great meal.

Chunky Irish Potato and Leek Soup

4       c. chicken broth
3       potatoes, peeled and diced
1-1/2 c. chopped cabbage
1       leek, diced
1       onion, chopped
2       carrots, diced
1/4    c. chopped fresh parsley
1       tsp. salt
1/2    tsp. caraway seeds
1/2    tsp. black pepper
1       bay leaf
1/2    c. sour cream
1       lb. bacon, cooked and crumbled

Slow cooker directions:

Combine chicken broth, potatoes, cabbage, leek, onion, carrots and parsley in a large bowl; pour mixture into slow cooker. Stir in salt, caraway seeds, pepper and bay leaf. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

Remove and discard bay leaf. Combine some hot liquid from slow cooker with sour cream in small bowl. Add mixture to slow cooker; stir. Stir in bacon. Yield 6 to 8 servings

Irish Carrot Soup

2      tbsp. olive oil
2      lb. carrots, peeled, sliced
1      lg. onion, finely chopped
6      garlic cloves, peeled
5      whole cloves
4      c. (about) canned vegetable broth or water
1      tbsp. fresh lemon juice
        pinch of sugar
1/4  c. chilled whipping cream
       chopped fresh parsley

Heat oil in large heavy saucepan over medium heat. Add carrots, onion, garlic, and cloves; sauté until onion is translucent, about 8 minutes. Add 3-1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth.

Whisk cream in medium bowl just until slightly thickened, about 10 seconds. Stir soup over medium heat until heated through. Ladle into bowls. Drizzle with cream and top with parsley.

Chunky Bacon and Cabbage Soup

1        (1 lb.) piece Irish boiling bacon
3        tbsp. unsalted butter
1        medium onion, finely chopped
3        large gold potatoes, peeled and cut into 1/2 inch dice
3        carrots, peeled and cut into 1/2 inch dice
5-1/2  c. chicken stock or low-sodium chicken broth
4        bay leaves
3        tsp. kosher salt
1        tsp. freshly ground black pepper
1/2     small head Savoy cabbage, cored, thinly sliced, and cut into 1/2 inch pieces

In medium saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1/2 inch chunks. Set aside.

In 6 quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and carrots and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves and stir in bacon.  Re-warm if necessary. Ladle soup into bowls and serve.

Dublin Coddle

1/2     lb. fresh Brussels sprouts
2 lb.    potatoes, peeled and diced 1/2-inch thick
1 lb.    cooked Irish pork sausage, sliced into 1/2-inch pieces
1 lb.    cooked smoked ham, cut into 1-inch cubes
1/2     lb. carrots, peeled and diced 1/2-inch thick
3        med. onions, cut into 1-inch pieces
1        tsp. dried thyme leaves
1/2     tsp. black pepper

Cut stem from each Brussels sprout and pull off outer bruised leaves. Cut an X deep into the stem end of each sprout with a paring knife.

Place potatoes, sausage, ham, sprouts, carrots, onions, thyme and pepper in Dutch oven. Add enough water to just barely cover ingredients. Bring to a boil over high heat. Reduce heat to medium; cover and simmer 20 minutes. Uncover; continue cooking 15 minutes or until vegetables are tender. Remove from heat.

Cool slightly. Skim any fat from surface of liquid. To serve, spoon meat and vegetables into individual bowls along with some broth. Serve with buttered soda bread on the side. Yield: 8 to 10 servings

Irish Fisherman's Chowder

2    large potatoes, peeled and cubed
1    tbsp. butter
1    large onion, diced
4    rashers of Donnelly's Irish Bacon
1    small can sweet corn, drained
2    carrots, shredded
2    parsnips, shredded
1    lb. haddock or other white fish, chopped into 3/4 inch cubes
2    c. milk
      handful chopped fresh parsley
      salt and pepper to taste

Boil the potatoes until soft; drain. Set aside half the potatoes and mash the other half. In a saucepan, melt the butter and gently fry the onion and bacon. Add the sweet corn, vegetables and all of the potatoes, fish and milk. Stir gently and simmer for four to five minutes. Do not overcook. Season and garnish with fresh parsley. Yield: 4 servings.

Fresh Vegetable Soup

From the kitchen of Mary Lydon
Dunsany, Co. Meath, Ireland

2       tablespoons butter
1       tablespoon vegetable oil
1       leek
1       carrot
1       potato
1       onion
2       stalks celery
1       tablespoon frozen peas
3-3/4 cups chicken stock
1       bouquet garni *
         salt and pepper to taste

Several of my soup recipes call for bouquet garni, which is a bundle of herbs tied with string that is removed before serving. I prefer to tie it up in cheesecloth so I have no stray herbs in my finished product.

Wash, peel and chop vegetables. Heat butter and oil on medium heat. Add vegetables and sauté for 5 minutes (do not brown).

Add stock, seasonings and bouquet garni. Bring to a boil, cover, and simmer gently for 30 minutes until vegetables are soft.

Remove bouquet garni and puree with blender or electric mixer. Serve in warmed soup bowls. Garnish with chopped chives or parsley if desired. Yield: 4 servings.

*Bouquet Garni:
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (including stalks), one 4 inch piece of celery stalk with leaves, two 4 inch pieces of leek (green part) and 5 whole peppercorns.

Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.

Potato and Leek Soup

From the Kitchen of Mary Lydon
Dunsany,  Co. Meath, Ireland

1       heaping cup potatoes, peeled and diced
1       heaping cup leeks, diced
1       onion, diced
2       stalks celery, diced (optional)
2       tablespoons butter or margarine
1       tablespoon cooking oil
2       tablespoons flour
2-3/4 cups chicken stock
2       tablespoons cream
         Bouquet garni *
         Salt and pepper to taste
         Garnish: chopped chives or parsley

In a large saucepan, heat butter and oil; add vegetables and sauté for 5 minutes. Do not brown. Add stock and seasoning; bring to a boil, reduce heat, cover and simmer gently for 30 minutes until vegetables are soft.

Puree in a blender or with an electric mixer. If too thin, return to pan; blend flour with a little water and whisk into soup. Bring to a boil, then simmer for 5 minutes to thicken.

Serve in warmed soup bowls with croutons, melba toast, brown bread or rolls. Garnish with chopped chives or parsley. Yield: 4 servings

*Bouquet Garni:
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsely (including stalks), one 4 inch piece of celery stalk with leaves, two 4 inch pieces of leek (green part).

Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.

In addition to the Irish soup recipes above here are more of our very favorite soup recipes for you to try.

Quick Borsch
(Beet & Cabbage Soup)

My maternal grandparents came from Russia and Poland. My grandmother would save the beef stock after she made a pot roast and would make this soup. My mother revised the recipe and I have revised it again. This is my version.

1/2  small head cabbage
2     cans whole baby beets (reserve liquid)
1     cup water
2     carrots, peeled
2     cans consommé soup
2     cans beef bouillon soup
3     cups V-8 or tomato juice
1     medium onion, chopped
1     tablespoon butter
1     cup ketchup
1/4  cup cider vinegar
      salt & pepper to taste
      sour cream

Using a food processor, grate the cabbage, carrots and beets. Cook vegetables in the consommé, bouillon, tomato juice, beet liquid and water. Simmer until vegetables are tender, then add vinegar (add more or less to taste).

Finish off by sautéing the onion in butter until transparent. Stir in ketchup to the onion and add to the soup. Salt and pepper to taste. Serve with a dollop of sour cream.

Tyna's Chunky Pea Soup with Ham

1       lb. green split peas
1       meaty ham bone (1-1/2 pounds)
1-1/2 cups sliced onions
1/4    teaspoon dried marjoram, crushed
1       cup sliced celery
1       cup diced carrots
1       cup diced potatoes

Cover peas with 2 quarts cold water and simmer gently 2 minutes; remove from heat; cover and let stand 1 hour. Add ham bone, onion, 1 teaspoon salt, 1/2 teaspoon pepper and marjoram.

Bring to boil; cover, reduce heat and simmer (don't boil) for 1-1/2 hours, stirring occasionally. Remove bone; cut off meat and dice. Return meat to soup; add vegetables. Cook slowly, uncovered, 40 - 45 minutes. Serves 6 to 8.

Autumn Harvest Bisque

1     onion, chopped
2     leeks, chopped
1/2  cup celery, chopped
9     tablespoons butter
1/2  cup carrot, chopped
1     pound butternut squash, chopped
1     small turnip, chopped
2     tart cooking apples, chopped
4     cups chicken stock
6     tablespoons flour
1     cup apple cider
1/4  teaspoon nutmeg
1/4  teaspoon rosemary
1/4  teaspoon sage
1/2  cup heavy cream
1/2  cup Gruyere cheese

Cook the onion, leeks & celery in a kettle in 3 tablespoons of the butter over moderate heat, stirring for 5 minutes or until soft. Add carrot, squash, turnip, apples and stock.

Bring to a boil. Simmer for 45 minutes or until tender. Melt 6 remaining tablespoons of butter over moderate heat, add flour & cook the roux, stirring for 3 minutes.

Remove pan from heat, add 1 cup liquid from soup in a stream, stirring, then stir the mixture into the soup.

Add cider, nutmeg, rosemary & sage. Salt & pepper to taste. Simmer 10 minutes. Stir in cream and Gruyere. Makes 9 cups.

Tyna’s Summer Beet Soup

15   ounce can small whole beets; reserve liquid
1     medium cucumber
1     scallion, finely chopped
2     large hard boiled eggs; chilled, peeled and finely chopped
8     ounces sour cream
1     tablespoon cider vinegar
2     tablespoons sugar
1/2  teaspoon salt
1/2  teaspoon pepper

Drain the beet liquid into a medium bowl and set beets aside. Peel cucumber, quarter and remove seeds. Using a food processor or blender, finely chop beets, cucumber and scallions.

Place into a large bowl with chopped eggs. Add to the beet liquid, 1 cup of cold water, sour cream, vinegar, sugar, salt and pepper.

Mix thoroughly with a wire whip until smooth. Pour mixture over chopped vegetables, stir and chill atleast 2 hours or overnight. Stir and serve chilled as an appetizer or with a sandwich.

Parmesan Corn Chowder

This is my favorite recipe for corn chowder. It originally came from a 1975 edition of Better Homes and Gardens magazine.

2       cups boiling water
2       cups chopped potatoes
1/2    cup carrot slices
1/2    cup celery slices
1/4    cup chopped onion
1 1/2 teaspoons salt
1/4    teaspoon pepper
1/4    cup margarine
1/4    cup flour
2       cups milk
1       cup grated parmesan cheese
17     ounce can cream style corn

Add to water the potatoes, carrots, celery, onion, salt and pepper. Cover; simmer 10 minutes. Do not drain.

White Sauce for Corn Chowder

Make a white sauce with margarine, flour and milk. Add cheese, stirring until melted. Add corn and un-drained vegetables. Heat; do not boil.Garnish with chopped parsley, if desired.

Yield: 6 to 8 servings.

Following your recipe for the amounts of the ingredients, melt butter on low heat. Stir in flour until smooth. Gradually add milk. Stir constantly over low heat until it bubbles and thickens. Then add it to your recipe.

 

Next	Try one of our Italian or Irish Casserole Recipes for your main course.
Items that go great with soup & chowder from our online store: Irish Bread and Scones Irish Cheese

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