Seafood Chowder

Seafood Chowder

Chowder is a creamy soup. Here it is made in the Irish way with both milk and cream.


Step 1
  • Peel and chop the onion. Peel the potatoes and carrots and cut into pieces. Shred the celery.
Step 2
  • Fry the onion in the butter & rapeseed oil in a saucepan. Stir in the flour, dilute with a little of the milk.
Step 3
  • Add the potatoes, carrots, the rest of the milk, cream and the shellfish stock. Boil for about 5 minutes.
Step 4
  • Cut the fish into pieces. Add the fish and cook for another 3–5 minutes.
Step 5
  • Stir in celery, prawns, lemon zest and juice. Season with salt and pepper.


Brown white onion
Garlic cloves
450 g
200 g
Celery Stalks
Colza oil
1 tbsp
Wheat flour
2 tbsp
Semi-skimmed milk
600 ml
Whipped cream
400 ml
Shellfish stock
2 tbsp
Salmon fillet
300 g
Cod Liver oil
300 g
Large Peeled prawns
150 g
Zest And Freshly Squeezed Juice From 1
Salt And Pepper
2 tbsp