Ballycotton Fish Chowder Recipe

Name: Ballycotton Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil (really just a drizzle); 3 ounces bacon; 1 small onion, chopped; salt, to taste; black pepper, freshly ground; 6 ounces potatoes (peeled and cut into 3?8-inch cubes); 2 cups chicken stock (I like Swanson's low sodium); 1 1/2 cups milk (whole milk is nice); 1 pinch cayenne pepper; 4 ounces salmon (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod ) or 4 ounces white fish (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod ); 3 ounces hot smoked haddock (cut into three fourths inch pieces) or 3 ounces smoked salmon (cut into three fourths inch pieces); 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh parsley

Servings: persons

1 teaspoon olive oil (really just a drizzle)
3 ounces bacon
1 small onion, chopped
salt, to taste
black pepper, freshly ground
6 ounces potatoes (peeled and cut into 3?8-inch cubes)
2 cups chicken stock (I like Swanson's low sodium)
1 1/2 cups milk (whole milk is nice)
1 pinch cayenne pepper
4 ounces salmon (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod ) or 4 ounces white fish (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod )
3 ounces hot smoked haddock (cut into three fourths inch pieces) or 3 ounces smoked salmon (cut into three fourths inch pieces)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

1
Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
2
Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
3
Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.
4
Notes.
5
You want to use about 8 oz of fish total use a balance/combination you like.
6
Be cautious with the salt.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil (really just a drizzle), 3 ounces bacon, 1 small onion, chopped, salt, to taste, and more.

Yes, Ballycotton Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ballycotton Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions