Updated: March 17, 2006

Aran Island Chowder

From the TV7 Morning Show – March 17, 2006

16 oz. pale ale or beer

16 oz. clam juice

½ cup chopped onion

½ cup chopped celery

½ cup chopped green pepper

½ cup chopped green cabbage

2 cloves garlic, minced

1 cup of diced lean ham

½ cup butter and flour roux

½ lb. peeled and deveined 21-25 count shrimp

3 cups of heavy cream

2 cups of cooked, peeled and diced potato

Minced fresh herbs to garnish; such as parsley and thyme

Place the first eight ingredients into an 8 qt. stock pot and bring to a boil.  Lower heat and simmer for twenty minutes.  Add the roux and stir until roux is smooth and soup begins to thicken.  Add the shrimp and stir until they are pink and cooked through.  Add the cream and potatoes and continue to simmer for ten more minutes.  Serve in large bowls as an entrée and garnish with fresh herbs and slices of soda bread.