5.0 from 15 votes
Irish fish chowder
This seafood chowder is a delicious mix of smoked and fresh fish in a light, gently creamy broth. Full of flavor, easy to make and perfect for lunch.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 396 kcal
Course:
Lunch
Cuisine:
Irish
Ingredients
- 1 onion small
- 2 oz smoked bacon (streaky)
- 8 oz potatoes
- ½ tablespoon butter
- ¼ teaspoon dried thyme
- 1 bay leaf
- salt and pepper
- 3 cups fish stock (or a light stock eg vegetable, if you don't have)
- 6 oz smoked haddock
- 6 oz haddock or cod
- 4.5 oz salmon
- 7 oz mussels
- ½ cup heavy cream double cream
- 1 tablespoon parsley chopped
Instructions
- Finely dice the onion, thinly slice the bacon and peel and dice the potatoes into around ½in/1cm dice.
- Melt the butter in a medium pot over a medium heat and add the onion. Soften for a minute or two then add the bacon. Cook around 5 minutes until bacon is cooked but not browning and onion is translucent.
- Add the potatoes, cook a minute then add the thyme, bay leaf and stock. Season with a little salt and pepper. Bring to a simmer and simmer for around 10-15 minutes until the potatoes are cooked but not falling apart (they'll be just tender to a knifepoint).
- As it's simmering, dice all the fish in roughly bite-sized pieces, removing any skin, and wash the mussels. Once the potatoes are tender, add the smoked haddock, haddock, salmon and mussels to the pot. Gently push the fish and mussels under the stock and cook for another 5 minutes until the fish is cooked and the mussels open up. Discard any mussels that don't open.
- Remove from the heat, add the cream and parsley and serve.
Cup of Yum
Notes
- Note - you can use a different mix of fish, as you prefer, and increase the potato and/or stock. If you don't use all and need to reheat at a later point, make sure you only warm and don't boil.
- The broth here is on the lighter side - if you prefer it a bit thicker, you can either mash some of the potatoes after they are cooked and then mix through, or add a little flour after the potatoes have cooked briefly, before you add the stock. Both will help to thicken the broth if you prefer it that way.
Nutrition Information
Calories
396kcal
(20%)
Carbohydrates
12g
(4%)
Protein
34g
(68%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
134mg
(45%)
Sodium
1208mg
(50%)
Potassium
1017mg
(29%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
675IU
(14%)
Vitamin C
11.8mg
(13%)
Calcium
133mg
(13%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 396
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 1208mg | 50% |
| Potassium | 1017mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 133mg | 13% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.