Sensational Seafood Chowder

“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”  – Cesar Chavez

Officially on holidays, I have relocated for the next couple of weeks, to a little village in Co. Kerry, that I am lucky enough to call home.  My hubby had gone on a few days ahead of me and so I arrived to a warm house with fairy lights twinkling, logs stacked for the fire and champagne chilling in the fridge.  A quick visit from my parents, just after I had parked up, made it feel like the festivities were really ready to get going. This summer photo captures the view from our front door, although it is decidedly more grey today.

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A lazy day lies ahead – finishing the gift-wrapping, visiting some relations and enjoying  a yummy seafood chowder lunch.  This recipe belongs to a good friend who has very graciously allowed me to share it.  It is comforting and delicious, perfect with some home-made brown bread and lots of local butter.  Don’t worry about measurements too much here, just trust your eye and taste regularly.

Simple Seafood Chowder:


  • 5 or 6 Spring Onions, roughly chopped
  • A handful of mushrooms
  • A couple of knobs of butter
  • Smoked fish (I used two lightly smoked salmon fillets)
  • 2 pieces of white fish (unsmoked cod or hake)
  • A couple of handfuls of prawns
  • Some cooked crab meat
  • 1 carton of double cream
  • Milk
  • Frozen peas
  • Salt and black pepper


Place the butter, mushrooms and the spring onions in a wide bottom pan on a medium heat.  When the butter has melted and the onions and mushrooms are slightly softened, add the milk and cream. Season with a little salt and lots of black pepper. Quantities are best measured by eye, but generally about a pint and a half of milk. Let the mixture come to a strong simmer so the liquid thickens (you could add one diced potato with the onions to create further texture if desired)

Once the liquid is bubbling, add the white and smoked fish, removing any skin (you can use any type of fish you like, but the combination of the smoked and the white fish is what works best). Flake the fish gently as it cooks to form rough, bite sized pieces.  It will gently poach in the milk mixture.  When the fish looks like it is nearly cooked and the mixture is starting to thicken slightly, add the prawns, peas and crab meat and cook for an other five minutes or so.

Check the seasoning and serve with freshly baked bread. Perfect with a chilled glass of sparkling Prosecco and some great company.  Enjoy xx





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