Fish Chowder



When I was in the southwest of Ireland, I had fish soup at the Scariff Inn. It didn’t have any dairy in it and appeared to have been thickened by pureed potatoes. Going by taste, I tried to recreate the recipe. It’s not exact, but pretty close to what I ate.


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15 Min
15 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 small
    onion, chopped
  • 3 clove
    garlic, minced
  • 2 stalk(s)
    celery, chopped and divided
  • 3 medium
    yukon gold potatoes, peeled and cut into chunks
  • 3 1/2 c
  • 1 Tbsp
    fish base
  • 1 medium
    carrot, cut into 1/8" half moons
  • 1 lb
    cod, haddock or rockfish, cut into 1-inch pieces
  • 1/4 c
    fresh parsley, diced
  • ·
    salt and pepper to taste

How to Make Fish Chowder


  1. Warm the olive oil in a large pot over medium heat; saute the onion, garlic, and half the celery until translucent. Add the two of the potatoes, water, fish base, thyme, salt and pepper. Cook until potatoes are fork tender.
  2. Meanwhile, add the remaining potato, celery and carrot in a separate pot and simmer for 10 minutes or until the potatoes are fork tender. Drain.
  3. Carefully pour the onion/potato mixture into a blender and blend until pureed (or use an immersion blender). Adjust salt and pepper as needed.
  4. Return all items to pot and bring back to a simmer. Add fish and parsley and cook through.

Printable Recipe Card

About Fish Chowder

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Irish
Dietary Needs: Gluten-Free Dairy Free

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