irish seafood chowder soup recipe

Written BySheba G Updated On
irish seafood chowder soup recipe
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The Best irish seafood chowder soup recipe

I’ve always been a fan of hearty, comforting soups that warm the belly and lift the spirits. Irish seafood chowder is one such recipe that never fails to impress me and my family.

The moment I take a sip of this creamy, flavorful soup, I’m transported to the rugged coastlines of Ireland, where the sea air and rich soil come together to create a culinary masterpiece. This recipe has been passed down through generations of Irish cooks, and its secrets lie in the perfect balance of tender fish, succulent shellfish, and a rich, velvety broth that’s infused with the subtle flavors of onions, carrots, and celery.

As a home cook, I love that this recipe is relatively easy to prepare, even on a weeknight. Simply sauté the aromatics in butter until they’re soft and fragrant, then add in the fish and shellfish for a few minutes before pouring in the broth and letting it simmer until everything is cooked through.

The result is a dish that’s both comforting and elegant enough for special occasions like St. Patrick’s Day or Christmas dinner.

But what truly sets this recipe apart is its versatility. Feel free to customize it to your taste by adding more or less of any ingredient – perhaps some diced potatoes for extra heft or some chopped parsley for an added burst of freshness.

And if you’re looking for a healthier option, simply use less cream or substitute it with Greek yogurt for a similar richness without all the calories.

Irish Seafood Chowder

Irish Seafood Chowder

4.8 from 1676 votes

A creamy and hearty chowder filled with fresh fish, shrimp, and mussels. This classic Irish dish is perfect for a comforting meal on a cold day.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder

1 tablespoon butter
1 large onion, diced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups fish stock
2 cups whole milk
1 cup heavy cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound white fish fillets (cod or haddock), cut into chunks
1/2 pound large shrimp, peeled and deveined
1/2 pound mussels, scrubbed and debearded
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the onion, celery, and carrots and cook for 5 minutes until softened.
3Stir in the garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.
5Gradually pour in the fish stock while whisking to prevent lumps.
6Add the milk, heavy cream, bay leaves, thyme, salt, and pepper.
7Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
8Add the fish chunks and shrimp to the pot.
9Cook for 5 minutes until the fish is opaque and flakes easily with a fork and the shrimp turn pink.
10Add the mussels and cook for 3 to 4 minutes until their shells open.
11Discard any mussels that remain closed.
12Remove the bay leaves from the chowder.
13Stir in the fresh parsley and ladle the chowder into bowls.
14Serve immediately with crusty bread.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 140mg🧂Sodium: 720mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a richer flavor, you can use half-and-half instead of whole milk. Add a splash of white wine with the stock for extra depth. Ensure mussels are fresh and discard any that are open before cooking.

Watch Video Of How Irish Seafood Chowder Works

This Irish seafood chowder soup recipe is truly one for all seasons – whether you’re craving something cozy on a chilly winter night or seeking out lighter fare during warmer months.

One great tip for serving is to garnish each bowl with fresh parsley leaves and crusty bread on the side; not only will it look stunning on Instagram but also add an extra touch of authenticity to each bite.

❓ Frequently Asked Questions About Irish Seafood Chowder

Q: What type of fish should I use in this recipe?

The beauty of Irish seafood chowder is that you can use whatever fish you like best – cod, haddock, halibut – as long as it’s firm-fleshed and flaky. For an authentic taste experience, try using fresh cod or haddock fillets; if you prefer something milder-flavored, opt for cod or snapper.

Q: Can I make this recipe without shellfish?

No problem at all! Simply omit the shrimp or mussels (or both) if you’re not a fan of shellfish or if they’re out of season where you live.

Q: How do I prevent the cream from separating when reheating?

To avoid this common issue when reheating your Irish seafood chowder soup with cream, try stirring in a little cornstarch mixed with water before heating up the soup. This will help thicken the mixture without breaking up the delicate emulsion.

Q: Can I freeze this soup?

This Irish seafood chowder soup freezes beautifully – just be sure to store it in an airtight container and thaw slowly in the refrigerator overnight before reheating.

Q: Is there anything I can substitute for heavy cream?

Yes! For those watching their waistline or following a dairy-free diet, try substituting heavy cream with Greek yogurt (diluted with water) or coconut cream (which adds an exotic twist).

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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