Christmas creamy Seafood Chowder

Christmas creamy Seafood Chowder

5 from 4 votes
Course Main Course, starter
Cuisine American, Irish
Servings 6


  • 50 g butter
  • 1 onion diced
  • 1 leek trimmed and diced
  • 1 carrot diced
  • 1 potato cubed
  • 100 g mushroom sliced
  • 100 g smoked salmon chopped
  • 50 ml dry white wine
  • 150 ml pouring cream
  • 1 tbsp fresh sage plus extra for serving
  • 400 g mixed fresh fish pieces diced such as cod, haddock, hake and salmon
  • Salt and black pepper


  • Heat a large saucepan over a medium heat.
  • Add the butter or oil and add in the onion, leek, carrot, potato, mushroom and smoked salmon. Sauté for 2–3 minutes until softened.
  • Pour the wine into the pan and the cream and sage.
  • Bring to the boil and simmer for a minute or so until the potatoes are just softened.
  • Then add the fish pieces, bring back to a simmer. Cover with a lid and simmer gently for a further 2–3 minutes depending on the size of the fish pieces or until the fish are cooked through. Remove from the heat. Check the seasoning.
  • To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish into the centre of each bowl.
Keyword cream, Kevin Dundon, seafood, soup

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