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: 80 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
A rich and hearty chowder filled with tender fish and shrimp, simmered in a creamy herb-infused broth. The ultimate comfort food for a chilly evening.
Ingredients
- 2 tablespoons (30ml) unsalted butter
- 1/2 cup (75g) chopped onion
- 1/2 cup (50g) chopped celery
- 1/2 cup (60g) chopped carrot
- 2 cloves garlic,minced
- 1/4 teaspoon (1.2ml) dried thyme
- 1/4 teaspoon (1.2ml) dried oregano
- Pinch of red pepper flakes
- 1 pound (450g) haddock or cod,cut into chunks
- 1 pound (450g) peeled and deveined shrimp
- 1/2 pound (225g) clams,scrubbed (optional)
- 1/4 pound (115g) mussels,scrubbed and debearded (optional)
- 4 cups (960ml) fish or chicken broth
- 1 cup (240ml) dry white wine (optional)
- 1 cup (240ml) heavy cream
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) black pepper
- Chopped fresh parsley for garnish
- Drizzle of olive oil for garnish
- Lemon wedges for serving
Instructions
- Melt the butter in a large heavy-bottomed pot over medium heat. Add the onion, celery, and carrot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add the garlic, thyme, oregano, and red pepper flakes. Stir for 30 seconds until fragrant. Pour in the broth and white wine (if using). Bring to a simmer.
- Add the haddock or cod chunks to the pot. Simmer gently for 6 to 8 minutes until the fish is just cooked through and begins to flake. If using clams and mussels, add them now, cover the pot, and cook for 4 to 5 minutes until the shells open. Discard any that stay closed.
- Add the shrimp and cook for 2 to 3 minutes until pink and curled. Pour in the heavy cream and stir gently. Season with salt and pepper. Heat through without boiling.
- Ladle into deep bowls. Garnish with fresh chopped parsley, a drizzle of olive oil, and lemon wedges on the side.
Notes
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- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
- Cholesterol: 180
Frequently Asked Questions
What type of seafood is recommended for this Irish Seafood Chowder?
The recipe specifically suggests using cod, shrimp, clams, and mussels, but you can adjust based on your preferences.
How should I prepare the vegetables before adding them to the chowder?
Chop the onion, celery, carrot, and garlic, then sauté them in melted butter over medium heat until softened, about 5 minutes.
What is the purpose of adding dried thyme and oregano to the chowder?
Dried thyme and oregano enhance the flavor of the broth and complement the seafood, contributing to the overall taste of the chowder.
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.