Chris's Seafood Chowder

By Christopher King, Published: April 30, 2020

A Hearty Irish Seafood Chowder Recipe

Delicious, filling & perfect for all seafood lovers - this dish is one of our best sellers. We do a few different kinds and, as with soup, if you use the best fresh fish you can get, you are over half way there. We make our chowder in two simple steps; we make a fish cream (or velouté as us chefs call it) and we blanch our fish very quickly and cool and refrigerate until we are serving the finished chowder. Feel free to add any fish you like or can get your hands on. This will make you the tastiest seafood chowder imaginable and goes great with crusty bread or garlic bread.


1 hr 30 mins


10 mins




  • - 3kg fish bones, usually turbot but any white fish bones will do

  • - 2 leeks

  • - 2 onions

  • - 3 sticks celery

  • - 1 fennel bulb

  • - 250ml cream

  • - 150g butter

  • - 150g flour

  • - 300g salmon

  • - 150g cod

  • - 25g mussel meat

  • - 25g prawns

  • - 25g cockle meat


  1. Firstly make the fish stock; put the fish bones and vegetables into a large pot and boil for 35 minutes.

  2. Leave to sit for 1 hour to flavor the stock, then strain and set aside.

  3. Melt the butter in a pot, add flour and cook out for 20 minutes.

  4. Add the stock slowly until you get a nice consistency.

  5. Add the cream at the end and set aside until you are finishing the chowder.

  6. Steam your mussels and cockles.

  7. Poach your salmon, cod and prawns.

  8. Chop your selection of herbs and spring onions.

  9. To finish, bring your fish cream to the boil then simmer, add the fish, herbs and spring onions.

  10. Stir once and gently so you don’t break up the fish, and serve immediately.

  11. SPECIAL TIP: To add extra flavor we add chopped spring onions and a selection of fresh herbs at the very end, just before we put it into a bowl.

  12. SPECIAL TIP: one of our favorites is our smoked salmon pea and potato chowder, we use the same fish cream and add slivers of smoked salmon, fresh garden peas and diced potatoes that have been cooked in fish stock.

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