Irish Seafood Chowder | Donal Skehan
by Jamie Oliver
This traditional Irish seafood chowder is a comforting, indulgent bowlful of pure flavour. Packed with a luxurious combination of fresh and smoked fish—cod, smoked haddock and salmon—along with plump mussels, smoky bacon and tender potatoes, all swimming in a velvety cream sauce. It's the sort of dish that warms you from the inside out and is perfect for a special occasion or cosy dinner. This slow cooker adaptation keeps all the classic Irish flavours intact while making the cooking process even more hands-off
Watch: Irish Seafood Chowder | Donal Skehan
Original recipe video — click to play
Original method: 30–40 minutes stovetop
Ingredients
Main
- 100 g streaky bacon, diced
Brown in frying pan before adding to slow cooker
- 1 large onion, finely diced
Soften with bacon before adding to slow cooker
- 3 sticks celery, diced
- 400 g potatoes, diced into 1 cm cubes
Use waxy potatoes to keep shape
Fish & Seafood
- 250 g cod fillet, cut into bite-sized chunks
Skin removed
- 250 g smoked haddock fillet, cut into bite-sized chunks
Skin removed
- 200 g salmon fillet, cut into bite-sized chunks
Skin removed
- 400 g mussels, cleaned and debearded
Add in final 20 minutes of cooking
Discard any that don't open after cooking
Stock & Liquid
- 850 ml fish or vegetable stock
Use hot stock
- 150 ml white wine(optional)
Optional but adds depth
Dairy & Seasoning
- 200 ml double cream
Stir in at the very end, do not boil
- 25 g butter
For browning bacon and vegetables
- to taste sea salt
- to taste black pepper
Garnish
- 25 g fresh parsley, roughly chopped
Stir in just before serving
- crusty bread(optional)
For serving
Method
- 1
Heat a large frying pan over medium-high heat. Add the diced bacon and cook for 3–4 minutes until the fat renders and the bacon begins to crisp.
~5 minsTip: This builds excellent flavour for the chowder
- 2
Add the butter and cook the diced onion and celery in the pan for 5–6 minutes until softened and slightly translucent.
~6 minsTip: Do not brown; just soften gently
- 3
Transfer the bacon, onion and celery to your slow cooker. Add the diced potatoes and hot fish or vegetable stock (and white wine if using).
~2 minsTip: Use hot stock to help the cooker reach temperature faster
- 4
Place the slow cooker on Low setting for 6 hours or High setting for 4 hours, until the potatoes are just tender.
~6 hrsTip: The potatoes should hold their shape but be easily pierced with a fork
- 5
Gently add the chunks of cod, smoked haddock and salmon to the slow cooker. Stir carefully to combine.
~1 minTip: If on Low, switch to High now
- 6
Cook on High setting for a further 15 minutes until the fish is just beginning to cook through and break apart.
~15 minsTip: The fish will continue to cook as you add the mussels
- 7
Add the cleaned and debearded mussels, cover, and cook on High for another 5 minutes until the mussel shells begin to open.
~5 minsTip: Discard any mussels that do not open
- 8
Turn off the slow cooker. Stir in the double cream gently until well combined. Do not allow the chowder to boil after adding the cream.
~2 minsTip: This preserves the delicate texture and flavour of the cream
- 9
Taste and adjust seasoning with sea salt and freshly cracked black pepper.
~1 minTip: Remember the bacon, smoked haddock and mussels add saltiness
- 10
Stir through the fresh chopped parsley and ladle into warm bowls. Serve immediately with crusty bread.
~3 minsTip: Fresh parsley added at the end retains its bright colour and fresh flavour
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely. The beauty of seafood chowder is its flexibility. You can substitute the cod, haddock and salmon with any firm white fish or oily fish you prefer—try pollock, sea bass, brill or even prawns. Just ensure the total weight of fish stays roughly the same, and avoid delicate fish like sole that might break up too much
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