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Fish, European

Irish seafood chowder with soda bread

Irish seafood chowder is a thick soup made with cod, salmon and mussels in a creamy potato broth, served with homemade soda bread. This recipe serves 4, takes 65 minutes, has a medium difficulty level, and costs €4.20 per person. The key is adding the fish at the very end so it stays tender.

Tonight we're tasting the Irish coast with a thick chowder, fish and mussels in a creamy broth, alongside homemade soda bread.

Irish seafood chowder with soda bread
Total time
1 h 05
Difficulty
Medium
Cost per person
€4.20
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Chowder is a fisherman's soup that fills you up, thick, creamy, with pieces of fish that hold their shape and potatoes that melt into the broth. The mix of cod, salmon and mussels gives three different textures in the same spoonful, and the milk and cream broth coats everything without hiding the briny flavor. A touch of dill at the end adds just the right freshness.

This is a fall or winter evening dish, perfect when you want something warming without a heavy prep. It takes a bit of organizing between the bread and the soup, so it works best for a Sunday or an evening when you have some time ahead of you. With the soda bread baking while you make the soup, Mon Chou designed the timing so everything is ready together.

The ingredients

4 people

Fish counter

  • Cod fillet 300 g
  • Salmon fillet 200 g

Frozen foods

  • Cooked shelled mussels 300 g

Fruits and vegetables

  • Potatoes 400 g
  • Onion 1
  • Leek 1
  • Dill 4 sprigs

Dairy

  • Butter 30 g
  • Milk 30 cl
  • Thick heavy cream 5 tbsp
  • Plain yogurt 25 cl

Pantry

  • Fish stock 50 cl
  • Flouroften in the pantry 300 g
  • Baking sodaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Mollusks, Lactose, Gluten

The step by step recipe

  1. Mix the flour, baking soda and a pinch of salt, add the yogurt thinned with a little milk, and knead just barely.

    Handle the dough as little as possible, the more you knead it, the denser the bread becomes.

  2. Shape into a ball, cut a deep cross on top, and bake at 200°C. 35 min

    The cross lets the heat reach the center of the bread.

  3. Soften the chopped onion and leek in the butter, then add the diced potatoes, fish stock and milk. 15 min

    Let the potatoes get really tender, they help thicken the soup.

  4. Mash a few potatoes to thicken the soup, then stir in the cream.

    Mash against the side of the pot with a fork, this gives a velvety texture.

  5. Add the cubed fish and the mussels, and let simmer gently for a few minutes. 6 min

    Stop stirring once the fish is in, so the pieces stay whole.

  6. Sprinkle with dill and serve in bowls with the soda bread, still warm.

    Slice the bread into thick pieces once it has cooled slightly, so it doesn't squash.

Our tips to get it right

  • Pick a firm, waxy potato, it holds its shape better in cubes and only partially breaks down when mashed, instead of dissolving into the broth.
  • Take the fish out of the fridge a little before cutting it into cubes, it slices more cleanly and cooks more evenly once added to the soup.
  • Taste the broth before adding the fish and mussels, since the mussels already bring some salt, it's better to adjust the seasoning beforehand.

The variations

  • Swap the salmon for smoked haddock for a more traditional chowder flavor, it brings a smoky note that pairs well with the cream.
  • For a vegetarian version, skip the fish and mussels, add corn and mushrooms, and use vegetable stock instead of fish stock.
  • For a faster version, buy a ready made soda bread and focus on the soup, you'll save almost 40 minutes.

What to serve it with

  • Salted butter for the bread
  • A tangy green salad
  • A dry cider or apple juice

Storage

The soup keeps for 2 days in the fridge in a sealed container, reheat it gently without boiling so the fish stays tender. It doesn't freeze well because the cream and potatoes change texture. The soda bread keeps for 1 to 2 days wrapped in a clean cloth, or you can freeze it already sliced.

Questions about this dish

Can I use fresh mussels instead of cooked shelled mussels?

Yes, steam them first, remove them from their shells, then add them as described in the recipe. You'll need about 500 g of fresh mussels in their shells to get 300 g once shelled.

Can I make the chowder ahead of time?

You can prepare the base with the potatoes and broth in advance, then reheat it and add the fish and mussels only at the last moment. This keeps the fish from overcooking when you reheat it.

What fish can I use instead of cod?

Pollock or hake both work well, they have a firm flesh that holds together during cooking. Avoid delicate fish that would fall apart in the broth.

Why cut a cross into the soda bread?

The cross helps the heat reach the center of the bread as it bakes. It also makes it easier to break the loaf into four pieces once it's done.

How long does it take to make an Irish seafood chowder with soda bread?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Irish seafood chowder with soda bread?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Irish seafood chowder with soda bread cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mollusks, lactose, gluten. Always check the labels of the products you buy.

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