Irish Recipes Seafood Soup

Irish Seafood Chowder

After the ubiquitous fish and chips, the other sea creatures harvested along the Irish coast, like cockles and mussels, often get combined with some Irish cream and potatoes to make chowder.  Most commonly served as pub fare, seafood chowder is often accompanied with soda bread and washed down with either Guinness, Kilkenny or Smithwick’s ale.

Irish Seafood Chowder

In Ireland, chowder is typically made with catch of the day, which may include halibut, cod, mussels, clams (cockles), shrimp and salmon.
Prep Time10 mins
Cook Time20 mins
Servings: 6
Calories: 414kcal
Author: Kevin Lamoureux


  • 1 onion finely chopped
  • 1 rib celery finely chopped
  • 1 carrot finely chopped
  • 3 slices of bacon chopped up
  • 2 tbsp butter
  • 3 medium potatoes peeled and diced
  • 2 medium potatoes peeled and quartered
  • 2 fillets haddock or other white fish cut into bite size pieces
  • 12 medium sized cooked shrimp cut into bite-size pieces
  • 4 cups fish stock or chicken broth
  • 1 cup of chopped mushroom
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp saffron
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp fresh pepper
  • 1 tbsp fresh parsley finely chopped
  • 1 cup 10% cream


  • In a large pot (preferably Dutch oven) cook the bacon until the fat has rendered
  • Add the onion, celery and carrot and cook until transparent
  • Stir in the diced potatoes and 1 tbsp butter, salt and pepper and cook for about 3 minutes, stirring frequently
  • Add the stock, and remaining seasonings and bring to a boil, reduce to medium and cook about 12 to 15 minutes or until the potatoes are tender
  • Meanwhile, in another pot, cook the remaining potatoes until tender
  • When those separate potatoes are done, drain and mash with the remaining butter
  • Add the cream to the mashed potatoes and blend until consistent. Best results are obtained with a mixer or submersible blender.
  • Add the white fish and mushrooms to the broth pot and simmer covered for about 4 minutes
  • Stir in the shrimp and parsley and heat for about a minute
  • Add the potato cream mixture to the broth pot, stir and heat until boiling.
  • Remove from heat and serve


Serve with traditional Irish soda bread.

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