Name: Irish Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 1 medium onion, finely chopped; 1 leek, white and light green parts only, sliced thin; 2 celery stalks, chopped; 1 medium carrot, diced; 2 cloves garlic, minced; 2 medium potatoes, peeled and cubed; 3 cups seafood or fish stock (or low-sodium chicken stock); 1 cup milk; 1 cup heavy cream; ½ lb firm white fish (like cod or haddock), cut into bite-sized pieces; ½ lb shrimp, peeled and deveined; ½ cup frozen or fresh corn (optional); 1 tsp fresh thyme leaves (or ½ tsp dried); Salt and black pepper to taste; 1 tbsp chopped fresh parsley (for garnish); Lemon wedges (for serving); ½ cup smoked fish (like smoked haddock) for deeper flavor; ½ cup scallops or mussels; A splash of white wine (added before broth – optional)

Description

Creamy, hearty, and brimming with fresh seafood, this Irish Seafood Chowder is a classic comfort dish from the Emerald Isle. Featuring tender chunks of white fish, sweet shrimp, and buttery vegetables in a velvety broth, it’s perfect for cozy dinners, festive gatherings, or whenever you need a taste of coastal tradition. Serve it with crusty brown bread and a touch of parsley for a truly authentic Irish experience.

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Ingredients

Scale

2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, finely chopped
1 leek, white and light green parts only, sliced thin
2 celery stalks, chopped
1 medium carrot, diced
2 cloves garlic, minced
2 medium potatoes, peeled and cubed
3 cups seafood or fish stock (or low-sodium chicken stock)
1 cup milk
1 cup heavy cream
½ lb firm white fish (like cod or haddock), cut into bite-sized pieces
½ lb shrimp, peeled and deveined
½ cup frozen or fresh corn (optional)
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and black pepper to taste
1 tbsp chopped fresh parsley (for garnish)
Lemon wedges (for serving)

Optional Add-ins:

½ cup smoked fish (like smoked haddock) for deeper flavor
½ cup scallops or mussels
A splash of white wine (added before broth – optional)

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Instructions

Step 1: Sauté the Aromatics
Heat butter and olive oil in a large pot over medium heat.
Add onion, leek, celery, and carrot. Cook for 5–7 minutes, stirring often, until softened and fragrant.
Add garlic and cook for 1 minute more.

Step 2: Add Potatoes & Stock
Stir in the cubed potatoes and thyme.
Pour in the fish stock and bring to a gentle boil.
Reduce heat and simmer for 12–15 minutes, or until the potatoes are fork-tender.

Step 3: Stir in Milk & Cream
Add the milk and cream, stirring gently to combine.
Simmer on low heat for 5 minutes, being careful not to boil.

Step 4: Add the Seafood
Gently fold in the white fish and shrimp.
Add corn if using.
Simmer for 5–7 minutes, or until the seafood is just cooked through and opaque.
Taste and season with salt and pepper as needed.

Step 5: Finish & Serve
Remove from heat and let sit for a couple of minutes to settle.
Ladle into bowls and garnish with chopped parsley.
Serve with lemon wedges and warm Irish brown bread or crusty sourdough.

Notes

Use Firm Fish – Cod, haddock, or pollock hold up well without falling apart.
Simmer Gently – Avoid boiling once dairy and seafood are added.
Make it Smoky – Add smoked fish for a traditional Irish twist.
Don’t Overcook Seafood – Add it toward the end to keep it tender.
Add Fresh Herbs – Thyme and parsley add brightness and depth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: Irish