Irish Seafood Chowder
Irish Seafood Chowder Say it: EYE-rish SEE-food CHOW-der
Irish seafood chowder is a creamy, comforting one-pot soup built on leeks, potatoes, and a mix of fish and shellfish. It is served in coastal pubs and family kitchens around Ireland, especially in harbour towns and on cool days. The broth is mild and milky, enriched with smoked fish and finished with cream, while potatoes give it body. Each spoonful balances tender seafood, sweet vegetables, and a gentle smoky note. It is a generous, welcoming bowl often paired with brown bread.
Irish Seafood Chowder
Irish Seafood Chowder
Pronounced EYE-rish SEE-food CHOW-der
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk, fish, shellfish, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Base
Chowder
Seafood
To finish
Method
Cook the bacon in a large heavy pot over medium heat until crisp and the fat renders, 5–6 minutes. Transfer the bacon to a plate, leaving about 1 tbsp fat in the pot, then add the butter and let it melt.
Add the leek, celery, and 1/2 tsp salt. Cook over medium-low heat, stirring often, until soft and translucent but not browned, 5–6 minutes.
Stir in the flour and cook for 1 minute. Pour in the fish stock gradually, whisking to avoid lumps, then add the potatoes, bay leaf, thyme, and black pepper. Bring to a gentle simmer.
Cover partly and cook until the potatoes are just tender when pierced with a knife, 12–15 minutes. Stir in the milk and cream and heat until small bubbles appear at the edge; do not let it boil.
Add the white fish, smoked haddock, and salmon. Simmer gently until the fish turns opaque and flakes easily, 3–4 minutes.
Add the prawns and cook until they turn pink and curl, 2–3 minutes. Return the bacon, remove the bay leaf, and taste; add salt only if needed.
Stir in the parsley and ladle into warm bowls.
Regional variants
Some Irish cooks add mussels, scallops, or a splash of white wine; smoked bacon can be left out for a lighter broth.
Cook's notes
- Smoked haddock and bacon are salty, so season only after tasting the finished chowder.
- Keep the chowder at a gentle simmer once the milk and cream go in; boiling can make the cream grainy.
- If the chowder thickens too much, loosen it with a splash of warm stock or milk before serving.
Serve with
Brown soda bread and butter, or crusty bread; a pint of stout or a pot of tea.
Make ahead and storage
Cool quickly, cover, and refrigerate for up to 2 days. Reheat gently with a splash of milk or stock; do not boil. Freezing is not recommended because the potatoes and cream can become grainy.
