Irish Seafood Chowder: A Taste of the Atlantic

History of Irish Seafood Chowder:

Irish Seafood Chowder is a classic dish that showcases the bounty of the seas surrounding Ireland. With a rich maritime history and abundant coastal waters teeming with fish and shellfish, Ireland has long been known for its delicious seafood cuisine.

The roots of seafood chowder in Ireland can be traced back to traditional fishing communities where fishermen would prepare hearty soups using the catch of the day. Chowder was a practical and nourishing meal, combining seafood with potatoes and other local ingredients.

Over time, seafood chowder evolved into a celebrated dish that reflects the coastal heritage and culinary traditions of Ireland. Today, variations of Irish Seafood Chowder can be found in homes, restaurants, and pubs throughout the country, often incorporating a variety of fresh seafood such as cod, salmon, mussels, and prawns.

Irish Seafood Chowder is a comforting and versatile dish that can be enjoyed year-round, especially during cooler months when a warm bowl of soup is particularly satisfying. It's a testament to Ireland's connection to the sea and its dedication to showcasing the natural flavors of locally sourced ingredients.


1 tablespoon butter

1 onion, finely chopped

2 leeks, white and light green parts only, sliced

2 celery stalks, diced

2 cloves garlic, minced

2 tablespoons all-purpose flour

4 cups fish or seafood stock

1 cup potatoes, peeled and diced

1 bay leaf

1 teaspoon dried thyme

Salt and black pepper, to taste

1 cup fresh or frozen corn kernels

1 pound mixed seafood (e.g., cod, salmon, prawns, mussels), cut into bite-sized pieces

1 cup heavy cream

Chopped fresh parsley, for garnish

Crusty bread, for serving


In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, leeks, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Gradually pour in the fish or seafood stock, stirring constantly to prevent lumps from forming.

Add the diced potatoes, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the potatoes are tender.

Stir in the corn kernels and mixed seafood. Simmer gently for 5-7 minutes, or until the seafood is cooked through.

Pour in the heavy cream, stirring gently to combine. Taste and adjust seasoning with additional salt and pepper, if needed.

Remove the bay leaf from the chowder.

Ladle the Irish Seafood Chowder into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread on the side.


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Enjoy the flavors of the Atlantic with this comforting Irish Seafood Chowder, filled with fresh seafood and hearty vegetables. Whether served as a starter or a main course, this chowder is sure to warm your soul and delight your taste buds with every spoonful. SlΓ‘inte!

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