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Creamy Irish Seafood Chowder served in a rustic bowl with salmon, white fish, shrimp, potatoes, and fresh herbs, photographed in natural kitchen lighting with crusty bread on the side.

Irish Seafood Chowder

This cozy and creamy Irish Seafood Chowder brings together a comforting blend of savory seafood—tender salmon, flaky white fish, and succulent shrimp—with hearty vegetables and aromatic herbs. Enriched by a velvety base of butter, seafood stock, and half-and-half, this chowder offers a taste of the sea in every spoonful. Perfect for cool evenings or as a nostalgic nod to Irish seafood cuisine, it’s both satisfying and simple to prepare.

  • Total Time: 40 minutes
  • Yield: 5 servings 1x

Ingredients

Scale

For the veggies:

3 Tbsp unsalted butter

1 cup onion, diced

1 cup carrots, peeled and diced

1/2 cup celery, diced

2 cups russet potato, peeled and diced

3 cloves garlic, minced

Seasonings & thickener:

Kosher salt and freshly ground black pepper, to taste

1 1/2 tsp dried thyme

1/2 tsp red pepper flakes (adjust for heat)

3 Tbsp all-purpose flour

Broth & dairy:

3 cups seafood stock (or vegetable/chicken broth as substitute)

2 cups half-and-half (or heavy cream for extra richness)

Seafood:

1/2 lb salmon, chunked

1/2 lb white fish (e.g., sea bass, cod, halibut, tilapia), chunked

1/2 lb shrimp, peeled, deveined, and chopped

For serving (optional):

Chopped cilantro or green onions

Instructions

1. Prep the ingredients: Dice potatoes, onion, carrots, and celery; mince the garlic. Cube the fish, and peel and chop the shrimp.

2. Sauté the veggies: Melt butter in a medium pot over medium heat. Add onion, carrots, and celery; cook for about 5–6 minutes until softened, stirring occasionally. Add garlic and cook for another 30 seconds.

3. Add flour & seasonings: Sprinkle in flour, thyme, red pepper flakes, salt, and pepper. Stir constantly for 1–2 minutes until well absorbed and fragrant.

4. Add liquids: Pour in the seafood stock and half-and-half, stirring to combine. Bring to a gentle boil, then reduce heat and simmer about 6–7 minutes until thickened and vegetables are tender.

5. Cook the seafood: Gently stir in the salmon, white fish, and shrimp. Simmer for 3–5 minutes, until the salmon and white fish flake easily with a fork and the shrimp turn pink. Be careful not to overcook.

6. Serve: Ladle into bowls and garnish with chopped cilantro or green onions, if desired. Perfect with sliced bread or great on its own.

Notes

For an even richer broth, substitute the half-and-half with heavy cream.

Feel free to use any firm white fish like cod, halibut, sea bass, or tilapia depending on availability.

Do not boil the soup after adding the seafood to prevent the fish from breaking apart or the shrimp from becoming rubbery.

Serve alongside warm Irish soda bread or crusty sourdough for the ultimate comfort meal.

  • Author: Angelina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Irish

Nutrition

  • Serving Size: 1 bowl
  • Calories: 412
  • Sugar: 7g
  • Sodium: 606mg
  • Fat: 23g
  • Saturated Fat: 12g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 100mg

Keywords: Irish seafood chowder, fish chowder, salmon and shrimp soup, creamy seafood soup, Irish recipes