Irish Seafood Chowder
In short: A creamy chowder of potatoes, leeks, white fish, salmon and mussels, finished with parsley. Serve with brown soda bread for dipping. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Seafood chowder is on menus all around the Irish coast, from pub lunches to harbor cafés. It is a creamy soup of potatoes, leeks and celery with chunks of white fish, salmon and mussels, thickened with milk and cream and served with brown soda bread. Add the seafood last and keep the heat low so it stays tender.
Instructions
- Melt the butter in a large pot over medium heat. Cook the onion, leeks and celery for 8 minutes, stirring, until soft but not browned.
- Add the potatoes, stock, wine and bay leaf. Simmer for 12 to 15 minutes, until the potatoes are tender, and crush a few against the side of the pot to thicken the soup.
- Meanwhile, put the mussels in a covered pot with 100 ml (1/3 cup) water over high heat for 3 to 4 minutes, shaking the pot, until they open. Discard any that stay shut. Strain the liquid into the soup.
- Pick most of the mussels from their shells and keep a few in the shell for serving.
- Pour the milk and cream into the soup and bring to a gentle simmer. Add the cod and salmon and cook very gently for 4 to 5 minutes, until just opaque and the thickest piece reaches 63°C (145°F).
- Stir in the mussels, parsley, salt and pepper, and heat for 1 minute. Serve in warm bowls with lemon wedges and brown soda bread.
Tips
- Swap half the white fish for smoked haddock to add a gentle smoky note. Use unsalted stock if you do, since smoked fish is salty.
- Never let the chowder boil once the fish is in. A hard boil breaks the fish apart and can make the cream split.
Questions and answers
Can I make seafood chowder ahead of time?
Make the potato base up to a day ahead and chill it. Reheat it, then add the milk, cream and fish and finish just before serving.
Can I use frozen fish or a seafood mix?
Yes. Thaw frozen fish fully in the fridge and pat it dry. A frozen seafood mix also works, but add it for the last 3 minutes only.
What do you serve with seafood chowder?
Brown soda bread with butter is the classic partner. A green salad with lemon dressing makes it a fuller meal.
How long does it take to make Irish Seafood Chowder?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Irish Seafood Chowder?
About 470 kcal per serving, with 30 g of protein, 25 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 25 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
