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Seafood Chowder

The island of Ireland has a very close relationship with seafood. Currents from the Gulf Stream bring Atlantic cod, salmon and whitefish to the Irish coast, but the country is better known for its beautiful shellfish. Dublin bay prawns and mussels are caught all along the Eastern shores of Ireland and have been used in stews for centuries.


Shellfish prep - Learn how to prepare prawns, removing the shell and the head.

Poaching - Control the temperature of the pan keeping the liquid to a simmer, cooking the fish delicately

Building a base - Layering flavours, combining cream and smoked fish on a low simmer to create a delicious creamy base.

Serving Size
Serves: 4
  • 50g butter
  • 1 small onion, diced
  • 1 leek, trimmed and diced
  • 1 small carrot, diced
  • 1 potato, cubed
  • 5g lemon zest
  • 100g smoked salmon slices, cut into pieces
  • 50ml dry white wine
  • 200ml fish or vegetable stock
  • 150ml pouring cream
  • 400g mixed fresh fish fillets (such as cod, haddock, hake and salmon), skinned and cut into bite-sized pieces
  • 4 raw Dublin Bay prawns (langoustines) or large tiger prawns
  • 100g mussels, scrubbed
  • salt and black pepper

1x knife, 1x large pan, 1x chopping board, 1x wooden spoon


No preparation needed.

Cooking Method
Step 1 (1:08)

Start by cutting your vegetables into a fine dice. Heat a large saucepan over a medium heat and add the oil. Tip in the onion, leek, carrot, potato and diced smoked salmon. Sauté for 2–3 minutes until softened. Season.

Step 2 (4:04)

Check on your vegetables and add some white wine. Next up, cut your fresh fish into chunks. Then peel the prawns, leaving the tails intact. Using a small, sharp knife, make a very shallow cut all the way down the back of the prawns and remove the black line. Add the fish, prawns and mussels to the pan.

Step 3 (5:48)

Add the fish stock and cream and bring to a simmer. Add some lemon zest and salted butter. Simmer gently for a further 2–3 minutes until the fish and prawns are tender and all of the mussels have opened (discard any that remain closed).

Step 6 (7:30)

Serve! Ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each bowl.

Kevin Dundon
's Notes

Step 1

Use a waxy potato so it holds its shape (not floury).

Step 2

Combining smoked fish with fresh fish and crustaceans builds layers and is a key characteristic of the chowder along with the cream.

Step 6

Serve with a crusty bread.

Get Creative

Fish - Try using monk fish or any other firm white fish.

Smoked Salmon - Try using a smoked haddock for a more meaty texture.

  • Fish
  • Milk
  • Sulphites
  • Crustaceans
  • Molluscs
  • Always check the packaging as allergens may vary depending on the supplier.
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Kevin Dundon
I'm the chef and owner of Dunbrody Country House located in Ireland's sunny South East and love using the produce from my own garden.