This Irish Seafood Chowder is rich and comforting, easy to prepare and full of hearty ingredients. A classic recipe that will warm you up from the inside out year round.
Unsurprisingly, seafood ish is the star of this traditional Irish dish – a creamy soup, with plenty of seafood, including cod, shrimp, clams, and mussels. To make it a true Irish meal, serve the Irish Seafood Chowder with a warm slice of Irish soda bread.
When Americans think of seafood chowder, we most likely think of the thick and creamy New England clam chowder, loaded with heavy cream and shellfish. Irish seafood chowder is a little different. It has a thinner, milkier broth that holds together the mountain of fresh fish and briny shellfish. Although there are a few different local variations to this dish, we think you will be obsessed with Sheen Falls Lodge version. It will transport your taste buds to the picturesque five-star Relais & Chateaux hotel located in Kenmare Bay in southwest Ireland, which might be one of the ultimate destinations for seafood lovers and pescatarians. 
How to Make Irish Seafood Chowder
1. Prepare the Base:
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, celery, carrot, and garlic to the pot. Sauté until softened, about 5 minutes, ensuring the vegetables become tender but not browned.
2. Add Seasoning and Seafood:
- Stir in the dried thyme, oregano, and a pinch of red pepper flakes.
- Add the haddock or cod, shrimp, clams, and mussels (if using). Cook until the shrimp turns pink and the clams and mussels open, about 5-7 minutes. Discard any unopened clams or mussels.
3. Simmer the Chowder:
- Pour in the fish or chicken broth, and white wine if using. Bring the mixture to a simmer, then reduce the heat to low.
- Let the chowder cook for about 10 minutes, or until the fish is cooked through and flavors are well combined.
4. Finish the Chowder:
- Stir in the heavy cream and season the chowder with salt and black pepper to taste. Heat the chowder through gently, without allowing it to boil.
- Once heated, the chowder is ready to serve.
5. Garnish and Serve:
- Ladle the chowder into bowls. Garnish with chopped fresh parsley, a drizzle of olive oil, and a squeeze of lemon juice.
- Serve immediately with lemon wedges on the side.
Recipe Notes
- Seafood Options: You can use a mix of your favorite seafood in this chowder. Scallops, lobster, or crab can be added for a richer flavor.
- Broth Options: Fish broth will enhance the seafood flavors, but chicken broth is a good substitute if fish broth is unavailable.
- Thickening: If you prefer a thicker chowder, you can mash a few of the potatoes or add a tablespoon of flour to the butter before adding the vegetables.
Irish Seafood Chowder
- Total Time: 50 minutes
- Yield: 4-6 portions 1x
Description
This Irish Seafood Chowder is rich and comforting, easy to prepare and full of hearty ingredients. A classic recipe that will warm you up from the inside out year round.
Ingredients
2 tablespoons unsalted butter
1/2 cup chopped onion (75g)
1/2 cup chopped celery (50g)
1/2 cup chopped carrot (60g)
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Pinch of red pepper flakes
1 pound haddock or cod, cut into chunks (450g)
1 pound peeled and deveined shrimp (450g)
1/2 pound clams, scrubbed (optional) (225g)
1/4 pound mussels, scrubbed and debearded (optional) (115g)
4 cups fish or chicken broth (960ml)
1 cup dry white wine (optional) (240ml)
1 cup heavy cream (240ml)
1 teaspoon salt
1/2 teaspoon black pepper
Chopped fresh parsley for garnish
Drizzle of olive oil for garnish
Lemon wedges for serving
Instructions
1. Prepare the Base:
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, celery, carrot, and garlic to the pot. Sauté until softened, about 5 minutes, ensuring the vegetables become tender but not browned.
2. Add Seasoning and Seafood:
- Stir in the dried thyme, oregano, and a pinch of red pepper flakes.
- Add the haddock or cod, shrimp, clams, and mussels (if using). Cook until the shrimp turns pink and the clams and mussels open, about 5-7 minutes. Discard any unopened clams or mussels.
3. Simmer the Chowder:
- Pour in the fish or chicken broth, and white wine if using. Bring the mixture to a simmer, then reduce the heat to low.
- Let the chowder cook for about 10 minutes, or until the fish is cooked through and flavors are well combined.
4. Finish the Chowder:
- Stir in the heavy cream and season the chowder with salt and black pepper to taste. Heat the chowder through gently, without allowing it to boil.
- Once heated, the chowder is ready to serve.
5. Garnish and Serve:
- Ladle the chowder into bowls. Garnish with chopped fresh parsley, a drizzle of olive oil, and a squeeze of lemon juice.
- Serve immediately with lemon wedges on the side.
Notes
- For thicker chowder consistency, you can whisk in a tablespoon of cornstarch mixed with a little water before adding the cream.
- Feel free to substitute different types of seafood based on your preferences and availability.
- If using clams or mussels, make sure they are fresh and well-scrubbed.
- For added richness, finish the chowder with a knob of butter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Irish
Nutrition
- Serving Size: 1 1/2 Cups
- Calories: 380
- Sugar: 4g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 185mg
how do you prevent the seafood from becoming tough, like a rubber band?
The major rule is to not cook the seafood for too long.