Can I make this chowder ahead of time?
You can prepare the vegetable base and stock ahead of time. Add the seafood and cream just before serving for the best texture.
DINNER
Irish Seafood Chowder with Soda Bread
This hearty Irish Seafood Chowder is a creamy, comforting dish packed with fresh seafood and vegetables, perfect for a chilly evening. Served alongside homemade soda bread, it's a complete and satisfying meal that brings a taste of the Emerald Isle to your table.
HOW TO MAKE IT
Let's cook.
01
Melt 2 tablespoons unsalted butter in a large pot or Dutch oven over medium heat. Add diced yellow onion, celery, and carrots, cooking for 5-7 minutes until softened.
02
Stir in diced potatoes and fish stock. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until potatoes are tender.
03
While the chowder simmers, prepare the soda bread: In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add 3/4 cup buttermilk, mixing until a shaggy dough forms. Turn onto a lightly floured surface and gently knead for 1 minute until just combined. Form into a round loaf.
04
Place the soda bread loaf on a baking sheet. Bake at 400°F/200°C for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
05
Add the mixed firm white fish and raw shrimp to the simmering chowder. Cook for 3-5 minutes, or until the fish is opaque and the shrimp are pink and cooked through.
06
Stir in 1/2 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat through for 1-2 minutes, but do not boil.
07
Remove chowder from heat and stir in 1/4 cup fresh chopped parsley. Serve hot with slices of the freshly baked soda bread.
About This Recipe
This hearty Irish Seafood Chowder is a creamy, comforting dish packed with fresh seafood and vegetables, perfect for a chilly evening. Served alongside homemade soda bread, it's a complete and satisfying meal that brings a taste of the Emerald Isle to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of saffron threads to the chowder with the heavy cream. If you prefer a thicker chowder, mash a few of the cooked potatoes against the side of the pot before adding the seafood.
Easy Substitutions
Feel free to use other seafood like scallops, mussels, or clams. If you don't have fish stock, vegetable broth can be used, though it will alter the flavor slightly. For a dairy-free option, use full-fat coconut milk instead of heavy cream and a plant-based butter alternative.
Storage & Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally. Soda bread is best eaten fresh but can be stored at room temperature in an airtight container for 1-2 days.
Serving Suggestions
Serve the chowder in warm bowls with a generous slice of buttered soda bread on the side. A sprinkle of extra fresh parsley or chives can add a nice garnish. For a heartier meal, a simple green salad with a light vinaigrette would complement the rich chowder.
Common Mistakes
Overcooking the seafood: This will make the fish tough and dry. Add it only for the last few minutes of cooking. Boiling the cream: High heat can cause the cream to curdle. Always add cream at the end and heat gently. Over-kneading soda bread: This develops gluten, making the bread dense and tough. Knead just enough to bring the dough together. Not seasoning adequately: Seafood chowder benefits from proper seasoning to enhance the delicate flavors of the fish and vegetables.
Frequently Asked Questions
What kind of fish is best for chowder?
Firm white fish like cod, haddock, pollock, or hake work well as they hold their shape during cooking.
Can I freeze the chowder?
It's generally not recommended to freeze chowder with cream and seafood, as the texture can change upon thawing. The soda bread can be frozen, wrapped tightly, for up to 1 month.
MORE TO KNOW
The key to a great seafood chowder is not to overcook the seafood. Fish and shrimp cook very quickly, so add them towards the end of the cooking process. The soda bread is designed to be quick and easy, requiring minimal kneading to maintain its tender texture. Over-kneading will develop the gluten too much, resulting in a tough loaf.
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