Traditional Irish Seafood Chowder
A Simple Take on a Traditional Irish Seafood Recipe
Irish seafood chowder is a common meal, found in many Irish pubs and Restaurants. Try this simple Irish seafood chowder recipe today and enjoy this classic dish from the comfort of your own home!
What is in Irish Seafood Chowder?
Irish Seafood Chowder traditionally features a fresh fish and a smoked fish. For this seafood chowder recipe, we used Sizzlefish's Wild Atlantic Cod, and their smoke roasted wild sockeye salmon. The cod and the smoked salmon compliment one another perfectly The smoked salmon bringing a welcome smoky flavor. Irish chowder also features red potatoes, chopped yellow onions, celery, and corn for added flavor.
Using Different Fish in Your Irish Chowder
Feel free to experiment with the fish used in your seafood chowder. However, make sure to use fish that compliment one another. You could try adding in shrimp or substituting the cod for haddock. You could also try making this dish with crab meat, adding mussels, clams, or even lobster! It is best to avoid strong flavored fish such as tuna.
2 tbsp unsalted butter
- 1 cup sliced celery
- 2 oz smoked bacon
- 1 cup chopped sweet yellow onion
- 4 cups diced red potatoes
- 2 tsp minced garlic
- 4 cups seafood stock
- 2 dried bay leaves
- 2 sprigs fresh thyme
1 lb. cubed Atlantic Cod
1/4 lb. cubed smoke roasted wild salmon
- 1 cup heavy cream
- 1 cup frozen corn
- 1 tsp salt
- 2 tbsp fresh chopped chives for serving
Finely dice the onion and thinly slice the bacon.
Peel the potatoes and dice the potatoes into ½ in cubes.
Heat butter in a large pot over medium heat. Add celery and onion. After two minutes add the bacon and Sauté for an additional 5 minutes, stirring regularly. The bacon should be cooked but not yet browning. Add garlic and sauté 30 seconds longer.
Add potatoes, seafood stock, bay leaves and thyme. Bring to a boil and boil for 10 minutes to soften potatoes.
Remove and discard woody thyme stems. Reduce heat to medium-low. Stir in cod, smoked salmon, corn, heavy cream and salt. Simmer 5-7 minutes longer or until cod is cooked through.
Ladle into bowls and serve hot topped with chives.