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Traditional Irish Seafood Chowder

A rich, creamy, and comforting authentic Irish seafood chowder loaded with fresh salmon, flaky white fish, tender potatoes, and aromatic vegetables in a buttery broth.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: European, Irish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base and Broth
  • 4 tbsp unsalted butter
  • 1 large yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 stalks celery finely diced
  • 0.25 cup all-purpose flour
  • 2 cups fish stock or seafood broth
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 3 medium waxy potatoes peeled and diced
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
Seafood and Garnish
  • 8 oz firm white fish cod or haddock, cut into chunks
  • 8 oz salmon fillets skinless, cut into chunks
  • 4 oz smoked haddock optional, cut into chunks
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden Spoon
  • Whisk
  • Cutting board

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until softened but not browned.
  2. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook the flour.
  3. Gradually whisk in the fish stock, ensuring there are no lumps, followed by the whole milk.
  4. Add the diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook on low for 12-15 minutes until potatoes are tender.
  5. Gently add the chunks of white fish, salmon, and smoked fish to the simmering broth. Do not stir vigorously.
  6. Simmer gently for 5-7 minutes until the fish is opaque and cooked through. Do not let the soup boil.
  7. Remove from heat, discard the bay leaf, and stir in the heavy cream. Taste and adjust seasoning.
  8. Ladle into warm bowls, garnish with fresh chives and black pepper, and serve with crusty bread.

Notes

Ensure the soup stays at a gentle simmer after adding the dairy and fish; boiling will curdle the milk and overcook the seafood.