This flavorful dish consists of seafood such as salmon, prawns, white fish, and haddock, paired with milk, cream, and vegetables such as onions, potatoes, carrots, and garlic. The chowder is popular both as a refreshing course in the hot summer months, and a rich, comforting winter dish.
It is recommended to garnish the bowl of chowder with some fresh, finely chopped parsley.
MOST ICONIC Irish Seafood Chowder
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MAIN INGREDIENTS
This classic Irish dish combines thick and creamy bisque with Dublin Bay prawns. The bisque is made from a mix of various vegetables (usually onions, shallots, potatoes, or tomatoes), milk or tomato purée, double cream, and seasonings such as parsley, thyme, fennel, paprika, and bay leaves.
Some recipes also suggest adding an alcoholic drink such as cognac, sherry, or wine. The mix is first cooked in butter and then puréed, which gives the dish its rich and creamy texture. Before they can be added to the bisque, the prawns need to be boiled and cleaned.
MOST ICONIC Langoustine Bisque
This comforting seafood chowder originates from Greencastle in County Donegal, Ireland. It is especially popular on colder days of the year and it's made with a plethora of ingredients such as fish stock, salmon, haddock, butter, onions, carrots, leeks, celery, dill, pink peppercorns, flour, salt, pepper, milk, and Angostura bitters.
The chowder is cooked until the vegetables are fully tender and the liquid becomes slightly reduced. The dish is typically garnished with cream and parsley, then served with scones on the side. Greencastle chowder originates from Kealys Seafood Bar and was invented by its late owner, James Kealy.
MOST ICONIC Greencastle Chowder
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