Irish Seafood Chowder

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West of Ireland Seafood Chowder

We live in the West of Ireland, and around here Irish seafood chowder is a very common meal to be found in the local pubs and restaurants. This is my recipe for a simple seafood chowder based on some ingredients I can easily get locally at my Aldi store.

seafood chowder in the pan
Seafood Chowder cooking in the saucepan


What is in Irish Seafood Chowder?

For this chowder, I used a ‘seafood mix’ from Aldi which consisted of 250 grams of mixed fresh white fish (like Haddock, Cod, Pollack and Hake) with some salmon. Some of the fish had already been smoked, I think the smoked Haddock, which gives the chowder lovely smokey flavour.

I also used some frozen Atlantic prawns and some Irish crab meat, to fill the dish out, but really you can use pretty much what you want, as long as the tastes go together.  

seafood chowder irish


Seafood chowder in Ireland can consist of many varieties of seafood, but commonly you will find that restaurants will use the fresh fish and shellfish that they can get locally. Hence salmon, haddock, hake, cod and pollock will often be found in an Irish chowder.

Often mussels are included in chowder, for example, but really you can use whatever you can get your hands on.

fish chowder


Hence a Galway seafood chowder recipe may be very different to a Dingle seafood chowder recipe or even a Donegal seafood chowder recipe. The recipe will follow the fish, but they all taste great and are all super creamy. 

seafood soup
Irish Seafood Chowder


Just make sure the fish is the kind with nice meaty type flesh, like haddock or salmon that does not need lots of cooking until it falls apart. Some of the farm-fished white fish out there today are less suited to be used in a chowder I think, because of this.

recipe seafood chowder


Irish Soda Bread

In the West of Ireland, chowder is nearly always served with soda or wheaten bread to mop up the juices. Ideally, a good Irish salted butter would be used to butter the bread. We are so very lucky to have such superb quality dairy products in Ireland. 

irish fish stew


This is a really tasty recipe, and if you have any leftovers you can keep it in the fridge for a day and reheat it. It tastes even better a day later.

I hope you enjoy this simple recipe and try and make it at home. If you do, please let me know how you get on in the comments section below, and how you improved it. What seafood did you use?

How to make Irish Seafood Chowder

Irish Seafood Chowder

easy recipe for seafood chowder

This delicious and filling Irish seafood chowder is a common meal in the pubs and restaurants of Ireland. Serve up with some buttered Irish Wheaten bread or soda bread - unbeatable!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 250g mixed fish (white and pink fish, chopped. I used a mix of haddock, cod and salmon)
  • 70g cooked Irish crab meat
  • 80g North Atlantic large prawns (frozen)
  • 300ml Milk
  • 100ml double cream
  • 400ml vegetable or fish stock
  • 2 potatoes, peeled
  • 1 onion
  • 1/2 stalk celery, finely chopped
  • 4 rashers streaky bacon
  • 1 garlic clove, finely sliced
  • 1 tbsp flour
  • Ground Black Pepper
  • 1 tbsp Butter
  • 1 tbsp chopped fresh parsley


  1. Cut the bacon into small pieces and fry in a skillet until browned. Remove from pan and store on a plate.
  2. Defrost the prawns and dry them (I do this in a bowl with warm water and sieve the water away, patting them with some kitchen paper).
  3. Chop the potatoes into small 10mm cubes and finely dice the onion, garlic and celery. Place them together in a saucepan and fry them in some butter on medium heat for about 2 minutes.
  4. Then cover the potatoes and onion in the vegetable (or fish) stock and bring to a simmer for about 10 minutes, or until the potatoes are cooked.
  5. At the same time, put the fish in a pan and add the milk. Bring to a simmer and cook on a low heat for 10 minutes. Then sieve the milk into a jar and put the fish aside.
  6. Add the sieved milk to the potatoes and onions and bring to a simmer. Then add the cream and stir well.
  7. Mix 1 tbsp of butter with 1 tbsp of flour and add to the simmering mixture. Stir until it starts to thicken.
  8. Then add the fish, prawns and crab meat to the soup. Taste the sauce, and season with pepper to taste. Allow time to heat up the seafood.
  9. Finally, add half the bacon to the soup and some of the chopped parsley and stir well.


Serve up with some chopped parsley and crispy bacon garnish, together with some traditional buttered Irish Wheaten bread.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 493Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 158mgSodium: 826mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 40g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.



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