My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I’m there in an instant. This recipe is from my cookbook HomeCooked.
Serves 6 
45 mins Rate this recipe
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1 tbsp unsalted butter
1 onion, peeled and finely chopped
50g pancetta, cut into cubes
2 thyme sprigs, leaves picked
1 bay leaf
300g potatoes, peeled and chopped
1 litre fish stock
Sea salt and ground black pepper
150g cod or haddock, skinned and flesh cut into 2cm pieces
150g salmon, skinned and flesh cut into 2cm pieces
250g undyed smoked haddock, skinned and flesh cut into 2cm pieces
1kg mussels in their shells, cleaned
1 tbsp finely chopped flat-leaf parsley
160ml double cream
Smoked salmon, cut into strips, to garnish
Large pot
My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I’m there in an instant. This recipe is from my cookbook HomeCooked.
