Irish Seafood Chowder

A pot of creamy seafood chowder with chunks of fish, shellfish, potatoes, and herbs sits on a white wooden surface. A wooden spoon rests in the pot, and fresh parsley is visible nearby.

5 from 1 vote

This Irish seafood chowder recipe is a creamy coastal soup filled with tender fish, shellfish, potatoes, and smoky bacon. This version follows the traditional Irish pub style chowder that is popular along the coast of Ireland. Smoked oysters stand in for the traditional smoked haddock and give the broth a subtle smoky depth.

Prep Time20

Cook Time30

Total Time50

Course: Soup, Soups & Stews

Cuisine: Irish

Servings:

Calories: 360kcal

Author: Kelly Bloom

Equipment

6 qt Enameled Dutch Oven
6 qt Stainless Steel Dutch Oven

Ingredients

4 slices bacon thick cut slices
2 tablespoons butter or oil
8 oz potatoes any kind, diced small
1 leek white and light green only, diced
1 medium onion diced
2 cloves garlic minced
1 bay leaf
1 sprig fresh thyme
2 teaspoons Dijon mustard
1 cup white wine or water
salt
black pepper
8 oz salmon skin removed, cubed into 1"
8 oz cod cubed into 1" cubes
8 oz prawns or large shrimp, deveined and shells removed
1½ cup fish stock or vegetable stock
8 oz mussels frozen and cooked, or scrub and steam from shelled
2.9 ounce smoked oysters in tin, drained and rinsed
1½ cup heavy cream
fresh parsley optional

US Customary - Metric

Instructions

Add the diced bacon to the Dutch oven and saute until it is lightly browned. Add the butter and let it melt, then add the diced potatoes, leeks, onion, minced garlic, bay leaf, and fresh thyme sprig. Sweat the vegetables until they are fragrant and tender.
4 slices bacon, 2 tablespoons butter, 8 oz potatoes, 1 leek, 1 medium onion, 2 cloves garlic, 1 bay leaf, 1 sprig fresh thyme
Add the Dijon mustard and the wine, simmering on low so the wine de-glazes the pan and reduces by about 50%. Season with salt and pepper to taste.
2 teaspoons Dijon mustard, 1 cup white wine, salt, black pepper
Remove the bay leaf and thyme sprig from the soup pot. Add the cubed salmon, cod, and the prawns or large shrimp, along with the fish or vegetable stock. Reduce heat to low and cook uncovered for about 10 minutes, or until the potatoes are tender and the fish is cooked through.
8 oz salmon, 8 oz cod, 8 oz prawns, 1½ cup fish stock
Add the cooked mussels, drained smoked oysters (optional), heavy cream, and chopped parsley. Keep the soup pot on low for another 5 to 10 minutes and then serve.
8 oz mussels, 2.9 ounce smoked oysters, 1½ cup heavy cream, fresh parsley

Notes

Dice vegetables small: Small diced potatoes and vegetables cook evenly and give the chowder a better texture.
Add seafood in stages: Delicate seafood cooks quickly and should be added near the end of cooking.
Do not boil after adding cream: Gentle heat keeps the cream smooth and prevents curdling.
Use fresh seafood when possible: Fresh fish and shellfish give the best flavor and texture.
Taste before serving: Seafood and bacon both contain salt so final seasoning should always be adjusted at the end.

Nutrition