Irish Seafood Chowder
Prep time
Cook time
Total time
A tasty chowder packed with different kinds of fish and seafood! It doesn't take too long to prepare but it is very rewarding in flavor!
Recipe type: Soup
Cuisine: Irish
Serves: 2
  • 1 tbsp butter
  • 1 onion
  • 50g Speck (german bacon, or pancetta)
  • 1 tbsp fresh thyme, cut finely
  • 2 bay leaves
  • 400g potatoes
  • 500ml fish stock
  • salt, ground black pepper
  • 150g white fish (haddock)
  • 200g salmon
  • 100g smoked fish (I had mackerel, but a less fatty fish would be better)
  • 2-4 fresh big prawns without head but in shell
  • 175ml cream
  • 1 tbsp fresh parsley, finely chopped
  • if you want: smoked salmon to garnish
  1. Cut the onion and speck into small cubes and set aside. Peal and chopp the potatoes.
  2. Take a large pot and melt the butter in it over medium-high heat. Add the onions and the speck and fry until softened. Put in thyme, bay leaves and potatoes and fry a little longer. Add the fish stock and season generously with salt and black pepper.
  3. Let it simmer for about 15 minutes until the potatoes are nearly done while you prepare the fish. Skin and debone your fish and cut the flesh into 2cm pieces. Don't make them too small, especially the white fish because they will break up a bit in the chowder anyways.
  4. Add the white fish, salmon, smoked fish and prawns into the pot and cook gently for another 5 minutes.
  5. Take the pot from the stove and stir in cream and parsley. Be very gentle to not break up the fish too much!
  6. Serve the Seafood Chowder in bowls and garnish with smoked salmon cut into stripes or rolled up as roses!
Mussels in their shells would be perfect in this too!
Recipe by ginger, lemon & spice at