Doolin Irish Seafood Chowder Recipe

Name: Doolin Irish Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter (preferably Irish); 1 tablespoon all-purpose flour; 1 medium onion, finely diced; 1 large carrot, finely diced; 1 celery rib, finely diced; 2 medium golden potatoes, peeled and diced; 2 ounces smoked fish fillet (salmon or haddock); 1 lb clams or 1 lb mussel meat; 8 ounces clam juice; 8 ounces of cubed fish (mixture of salmon and a white fish such as haddock, pollock, hake, or cod); 1 cup heavy cream; 2 cups seafood stock; salt and pepper

Servings: persons

2 tablespoons unsalted butter (preferably Irish)
1 tablespoon all-purpose flour
1 medium onion, finely diced
1 large carrot, finely diced
1 celery rib, finely diced
2 medium golden potatoes, peeled and diced
2 ounces smoked fish fillet (salmon or haddock)
1 lb clams or 1 lb mussel meat
8 ounces clam juice
8 ounces of cubed fish (mixture of salmon and a white fish such as haddock, pollock, hake, or cod)
1 cup heavy cream
2 cups seafood stock
salt and pepper

1
["Prep all ingredients as mentioned in the list. The recipe editor can be a pain, so when it comes to the shellfish, you can use a pound of clam and/or mussel meat. I used a combination of already cooked, shelled, and frozen meat. You can obviously cook and shell your own. I used smoked salmon and hake for my fish choices; but any combination listed would work just great. The spirit of Irish Seafood Chowder is in using what's locally caught and available, so try to do the same.", "Add butter and onions to a pot and sweat until onions are translucent.", "Add the carrots and celery and continue to sweat for a few more minutes.", "Add the flour to the mix and allow it to ""cook out"" the raw flour flavor.", "Add the potatoes, smoked fish, clam juice, and seafood stock to the pot.", "At this point, you can let the chowder simmer for a while, but at least 15 minutes or so. I had done everything up to now before my guests arrived and then finished the following steps in the last 10 minutes prior to eating.", "Add all of the remaining ingredient to the pot (shellfish meat, cubed fish, and heavy cream). Cook for 5-10 minutes until fish is done.", "Add salt and pepper to taste. Serve with Irish Brown Bread & butter."]

329

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter (preferably Irish), 1 tablespoon all-purpose flour, 1 medium onion, finely diced, 1 large carrot, finely diced, and more.

Yes, Doolin Irish Seafood 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!

Doolin Irish Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions