An Irish seafood dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Onions and celery are worth buying organic due to pesticide residues. Potatoes are often on the Dirty Dozen list, so they are also important to source organically.

Ingredients

• 2 tbsp butter
• 1 large onion, finely chopped
• 2 celery stalks, chopped
• 2 large potatoes, peeled and diced
• 500 ml fish stock (ideally homemade)
• 300 ml heavy cream
• 300 g mixed seafood (such as cod, salmon, prawns)
• 100 g smoked haddock
• 2 tbsp chopped fresh parsley
• to taste salt and pepper

Method

1. Melt the butter in a large pot over medium heat.
2. Add the onion and celery, cooking until soft and translucent.
3. Add the potatoes, stirring to coat with butter and vegetables.
4. Pour in the fish stock and bring to a simmer.
5. Cook until potatoes are tender, about 15 minutes.
6. Add the heavy cream and bring back to a simmer.
7. Gently add the mixed seafood and smoked haddock.
8. Cook until the seafood is just cooked through, about 5 minutes.
9. Stir in fresh parsley, and season with salt and pepper to taste.
10. Serve hot, garnished with additional parsley if desired.

Notes

• Use any seafood available; mussels and clams are also traditional.
• Serve with brown bread for a classic pairing.
• For a thicker chowder, mash some potatoes before adding cream.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Irish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.