A luxuriously creamy chowder loaded with salmon, cod, smoked haddock, mussels, and prawns in a velvety broth scented with thyme.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep warmed bowl
Garnishes: chives, cream drizzle, thyme sprig
Accompaniments: soda bread, butter
Instructions
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1
Melt butter in a large pot. Gently sauté onion, celery, and leek for 5 min until softened.
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2
Add diced potatoes, fish stock, wine, thyme, and bay leaf. Simmer for 10 min until potatoes are just tender.
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3
Add the firmer fish (cod, salmon, smoked haddock) and simmer gently for 4 min.
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4
Add mussels and prawns, cover, and cook 3-4 min until mussels open and prawns are pink. Discard any closed mussels.
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5
Stir in cream, heat through without boiling. Season with salt and white pepper.
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6
Serve in warmed bowls topped with snipped chives and crusty soda bread on the side.
Did You Know?
The annual Kinsale Gourmet Festival in County Cork crowns the best seafood chowder in Ireland — a fiercely contested title among coastal pubs.
Chef's Notes
Equipment Tips
- large heavy pot
- ladle
- sharp knife
Garnishing
chives, cream drizzle, thyme sprig
Accompaniments
The Story Behind Irish Seafood Chowder
Ireland's long Atlantic coastline has provided abundant seafood for centuries. Coastal communities developed rich chowders from the daily catch, and modern Irish seafood chowder has become a signature dish of Ireland's thriving food scene, showcasing the country's pristine waters.
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