Simple Irish Seafood Chowder

Updated: May 1, 2020

A wonderful traditional creamy Irish seafood chowder that is easy to make and packs loads of flavor!

Irish Creamy Fish Stew
Irish Seafood Chowder

I love seafood chowders! I came across this recipe in 2017 and it instantly became one of my favorites. It is a simple no-fuss meal that hits the spot on a cold day!

You can use any seafood you want, but keep in mind you will need cod and smoked haddock for an authentic flavor.

Prep time: 5 minutes

Cooking time: 25 minutes

Serves up to 10 people


If you are vegetarian, you can substitute the rendered bacon fat for 4 tablespoons of unsalted Irish butter.

  • 1/4 pund of bacon

  • 1/2 pound of Salmon (preferably with the skin intact)

  • 1/2 pound of Cod

  • 1/2 of Halibut

  • 1 pound of smoked Haddock

  • 1/2 pound of fresh Mussels

  • 1 10 oz. can of Baby Clams

  • 3 cups of clam juice

  • 3 cups of vegetable stock or seafood stock

  • 1 teaspoon of fresh thyme

  • Fresh parsley (chopped)

  • 2 bay leaves

  • 1/2 cup of cream

  • 1 large onion (chopped)

  • 5 yellow potatoes (peeled and cubed)

  • salt and pepper to taste


  1. Cut the bacon in small pieces.

  2. In a soup pot, render the bacon fat on medium high. Remove the bits of bacon and set aside.

  3. Add the chopped onion and a pinch of salt to the rendered bacon fat. Cook until onions are translucent.

  4. Add the cubed potatoes to the onions.

  5. Add thyme, bay leaves, and a pinch of pepper.

  6. Add the clam juice and the vegetable stock. Cover and cook for 15 minutes or until the potatoes are soft.

  7. Reduce heat to a simmer and slowly add the cream, stirring gently.

  8. Add mussels and baby clams. Cover and let it simmer for 5 minutes.

  9. Add the rest of the salmon, cod, haddock, and halibut. Stir gently.

  10. Simmer cover for another 5 minutes or until the seafood it's cooked.

  11. Add salt and pepper to taste.

  12. Serve, garnish with the bacon bits and chopped parsley and enjoy!!!

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