Irish Seafood Chowder
A common Irish-style seafood chowder with white fish, potato, leek, and a lightly thickened cream broth.
Prep
20m
Cook
35m
Serves
4
Regional versions
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- Canada
- Ireland
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 50gUnsalted Butter
- 180gOnion (finely chopped)
- 180gLeek (thinly sliced)
- 120gCelery (finely chopped)
- 35gAll-Purpose Flour
- 900mlFish Stock
- 500gPotato (peeled and diced)
- 1pcsBay Leaf
- 8gSalt
- 3gBlack Pepper
- 350gHaddock (cut into large pieces)
- 250gCod (cut into large pieces)
- 250mlHeavy Cream
- 15gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a heavy pot over medium heat. Add the onion, leek, and celery and cook until softened without browning, about 8 minutes.
- 02
Stir in the all-purpose flour and cook for 1 minute. Gradually whisk in the fish stock, then add the potato and bay leaf.
- 03
Bring to a gentle simmer and cook until the potato is nearly tender, about 12 to 15 minutes.
- 04
Add the haddock and cod. Simmer gently until the fish is opaque, flakes easily, and reaches 63°C (145°F), about 5 to 8 minutes.
- 05
Reduce the heat to low and stir in the heavy cream. Warm gently without boiling, then season with the salt and black pepper.
- 06
Remove the bay leaf, stir in the fresh parsley, and serve hot.
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