Go Back
Irish Seafood Chowder
Donna

Irish Seafood Chowder

Chunks of salmon, cod, smoked salmon, and mussels with hearty vegetables for the perfect creamy Irish seafood chowder.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: European
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 5 tbsp unsalted butter
  • 1 medium sweet or yellow onion (diced (about 1 cup))
  • 1 each leek (diced (about 1/2 cup))
  • 1 each carrot (diced (about 1/2 cup))
  • 2 cloves garlic (minced (2 tsp))
  • 1 cup dry white wine (Pinot Grigio, Chardonnay or Sauvignon Blanc)
  • 3 cups fish stock (or vegetable)
  • 1 each russet potato or 2 Yukon gold potatoes (peeled and diced (about 2 cups))
  • 2 tbsp all-purpose flour (*see notes for gluten free)
  • 1 cup whole milk
  • 2 cups heavy cream
  • 20 - 30 each mussels (scrubbed and cleaned)
  • 6 oz. smoked salmon or smoked haddock
  • 8 oz. salmon (cut into chunks)
  • 8 oz. cod (cut into chunks (or other firm white fish such as sea bass, haddock, and pollock))
  • 2 each bay leaf
  • 1 tbsp fresh thyme (chopped)
  • 1 tbsp fresh tarragon (chopped)
  • 1 tbsp fresh parsley (chopped for garnish)
  • Salt
  • Pepper

Equipment

  • Large pot

Method
 

Instructions
  1. Melt the unsalted butter in a large pot. Add the onion, leek, and carrots, and sauté the vegetables with a pinch of salt to help sweat them. Cook the vegetables for about 6-8 minutes until they are soft. Add the minced garlic and cook until it's aromatic, about 1 minute.
  2. Pour the white wine to deglaze the pot and cook until the wine reduces in half. Then, add fish stock and bring to a boil.
  3. Add the potatoes and cook until just tender, about 5-7 minutes.
  4. While the potatoes cook, melt two tablespoons of butter in a separate saucepan. Add two tablespoons of all-purpose flour and whisk the mixture until it's light brown. Pour the milk and continue whisking until the roux is smooth and thick. Once the potatoes are tender, add the roux to the large pot and stir to combine. *** See notes for gluten-free.
  5. Add the mussels, smoked salmon, salmon, and cod to the pot. Then pour the cream and add the bay leaves, fresh thyme, fresh tarragon, and season with salt and pepper.
  6. Simmer the Irish seafood chowder uncovered for at least 15 minutes. Discard any mussels that do not open.
  7. Ladle the chowder into bowls, sprinkle fresh parsley on top, and serve with Irish soda bread. Enjoy!