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Fish Chowder Bread Boat with sprinkled fresh parsley ontop served on a brown wooden board with chunks of bread and four silver spoons on the side
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5 from 30 votes

Fish Chowder Bread Boat

How to make an easy Irish Fish Chowder. Creamy soup with bacon lardons, onion, potato and fish pie mix, of smoked haddock, cod and salmon.
Cooked in a stock, milk and cream sauce. With seafood mix of prawns (shrimps), mussels and squid rings and corn added.
Resulting in the best chunky and thick stew texture to this creamy fish broth.
Serve in a bread boat or in bowls with bread to dip.
Can be made ahead, reheated and is freezable.
Prep Time10 minutes
Active Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, British, Irish
Keyword: bread boat, bread bowl, chowder boat, chowder bread bowl, Fish Chowder, Fish Pie Mix, fish stew, Mixed Seafood, Seafood, smoked fish, Tiger Bread
Yield: 4 People
Calories: 576kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1 tablespoon Olive Oil
  • 1 large Onion
  • 100 grams Smoked Bacon Lardons or diced smoked pancetta
  • 2 cloves Garlic
  • 1 Red Chilli
  • 1 tablespoon plain flour
  • 400 ml Fish Stock can use vegetable stock instead
  • 50 ml White Wine
  • 2 medium Red Potatoes
  • 175 ml Whole Milk we use whole milk but you can use any type of milk
  • 1 Bouquet Garni mix of thyme, bay leaf and parsley in a bag
  • ½ teaspoon Paprika
  • 2 tablespoon Fresh Parsley
  • 300 grams Fish Pie Mix salmon, cod, smoked haddock cubes
  • 350 grams Seafood Mix prawns, mussels, squid rings
  • 1 tin Sweetcorn drained
  • 150 ml Double Cream
  • Salt and Pepper to taste
  • 1 Tiger Bread optional can use other types of breads
Metric - US Customary

Instructions

  • Finely chop 1 large Onion. Finely dice 2 cloves Garlic and 1 Red Chilli.
    Chop 2 medium Red Potatoes into small cubes (you can leave the skin on).
    Heat 1 tablespoon Olive Oil on medium heat in a large pan; add the 100 grams Smoked Bacon Lardons and the chopped onions.
    Cook for 8 minutes until softened.
    Cooking bacon lardons and chopped onions in cast iron pan
  • Next, stir in the garlic and chilli.
    Garlic puree and chilli puree added to the chopped onions and bacon lardons cooking in a cast iron pan
  • Pour in 50 ml White Wine heat for a 2 minutes to allow it to reduce.
    White wine being poured into a cast iron dish whilst cooking chopped onions and bacon lardons
  • Stir through 1 tablespoon plain flour
    Plain flour added to the chopped onion and bacon lardons cooking in a cast iron pan
  • Add 400 ml Fish Stock whilst stirring.
    Fish stock being poured into a cast iron pan with chopped onions and bacon lardons cooking
  • Add the cubed potatoes and pour 175 ml Whole Milk over them. Bring to the boil, then lower to a simmer.
    Pouring milk into a cast iron pan and chopped red skinned potatoes placed in the pan to make our chowder
  • Add 1 Bouquet Garni, ½ teaspoon Paprika, 2 tablespoon Fresh Parsley and a generous amount of Salt and Pepper , and leave to simmer for 20 minutes.
    Chopped fresh parsley and a good pinch of paprika added to chowder in a cast iron pan
  • Add 300 grams Fish Pie Mix. Salmon, Cod and Smoked Haddock cubes, stir and simmer for 10 minutes.
    Fish pie mix of chunks of salmon,smoked haddock and cod added to the cast iron pan to make our fish chowder
  • Stir in the cooked 350 grams Seafood Mix of prawns mussels and squid rings.
    Mussels, prawns and squid rings added to the chowder mixture cooking in a cast iron pan
  • Drain 1 tin Sweetcorn and add to the pan.
    Sweet corn added to the fish soup cooking in a cast iron pan
  • Finally, add the 150 ml Double Cream stir through and simmer for 5 minutes until heated through.
    Double cream being poured into the fish stew cooking in a cast iron pan
  • Optional for serving:
    Prepare 1 Tiger Bread by cutting out an opening in the middle. Cut the inner chunk of bread into bite size pieces used for dipping.
    A tiger loaf with the middle cut out to form the bread boat for the fish chowder
  • Remove the Bouquet garni from the pan.
    Pour the fish chowder inside the tiger bread boat or into bowls.
    Pouring our creamy fish chowder into a bread bowl with a black ladle served on a wooden chopping board, chunks of bread and two silver spoons on the side.
  • Add a sprinkle of parsley and serve up with the remaining bread and spoons.
    Fish Chowder Bread Boat with sprinkled fresh parsley ontop served on a brown wooden board with chunks of bread and four silver spoons on the side

Video

Nutrition

Calories: 576kcal | Carbohydrates: 32g | Protein: 40g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 1375mg | Potassium: 1132mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1335IU | Vitamin C: 33mg | Calcium: 218mg | Iron: 5mg