Irish seafood chowder
A creamy pub favourite from the Irish coast with smoked haddock, salmon, mussels, potato and leek. Serve with brown soda bread.
- 50 min20 prep · 30 cook
- EasyDifficulty
- 460 kcalper serving
Ingredients
- Butter40 g
- Leek1
- Onion1
- Celery stick1
- Potatoes400 g
- Fish stock750 ml
- Milk200 ml
- Single cream200 ml
- Smoked haddock250 g
- Salmon fillet, skinless250 g
- Mussels500 g
- Chopped chives2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Melt the butter in a large pot and gently soften the sliced leek, onion and celery without browning.
- 2
Add the diced potatoes and stock and simmer until the potatoes are tender.
- 3
Pour in the milk and cream and bring back to a gentle simmer.
- 4
Add the haddock and salmon in chunks and the cleaned mussels. Cover and cook until the fish flakes and the mussels open.
- 5
Season carefully (the smoked fish is salty), scatter with chives and serve with soda bread and butter.
Tips and questions
- Can I freeze seafood chowder?
- It is better not to: the potatoes go grainy and the cream can split. It keeps 2 days in the fridge; reheat gently without boiling.
- I cannot find smoked haddock. What can I use?
- Smoked cod or any smoked white fish works. Without smoked fish, add a little smoked bacon for that flavour.
Enjoy your meal!
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