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Northern Irish seafood chowder served with delicious homemade wheaten bread

How to make Northern Irish seafood chowder

Indulge in the heart-warming flavours of Northern Ireland with our exquisite seafood chowder. Crafted with love and care, this delightful dish captures the essence of the region’s rich culinary heritage. A medley of fresh seafood, simmered to perfection in a creamy broth, promises to tantalize your taste buds and warm your soul. Complemented by the impeccable pairing of homemade wheaten bread, this culinary experience is a celebration of comfort, tradition, and the finest local ingredients.

  • 1 tbsp vegetable oil
  • 1 tsp butter
  • 4 potatoes(peeled and diced into chunks) 
  • 2 carrots(peeled and diced into chunks) 
  • 1 onion (peeled and chopped fine) 
  • 500mls (chicken stock) fish and chicken work excellent together 
  • 2 tbsp dried dill
  • 200g seafood mix
  • 2 salmon filets (cut into chunks) 
  • 2 smoked haddock filets (cut into chunks) 
  • 250mls cream
  • 100ml milk
  • 4 tbsp flat leaf parsley coarsely chopped 


Let’s get cooking everyone 

Heat up the oil and butter in a saucepan. Pop in the onion, carrot, potato and dill. Stir continuously for about 5 mins.

Pour over the stock, bring to a simmer, pop on the lid and cook for 15mins.

Remove the lid, add in the fish, cream and milk. Allow to simmer (NOT BOIL) SIMMER for 5 /8 mins until the fish is cooked.

Add in the chopped parsley 

Serve in bowls with the delicious wheaten bread smothered in N Irish butter

Chef Paul Watters

How to make the Wheaten bread

250g Wholemeal Flour
200g Plain White Flour
1 Teaspoon Baking Soda Powder
1 Teaspoon Salt
1 Tablespoon Brown Sugar
2 Tablespoons Butter
1 Egg
350ml Buttermilk
1 Teaspoon maple syrup
1 Tablespoon seeds or porridge oats (Optional)
Preheat the oven to 180 degrees centigrade (fan).

In a large mixing bowl, add the wholemeal flour, plain flour, baking soda, and salt, then mix these together.

In a separate bowl, add the buttermilk, brown sugar, butter, maple syrup and one egg. Whisk together until smooth.

Gradually pour the wet mixture into the dry mixture, then use a wooden spoon to combine together. The mixture should be quite thick. 

Line a bread/loaf tin with greaseproof paper, and then slowly pour the batter in and smooth until evened out. 

Sprinkle some seeds or porridge oats over the top and bake for 45-50 minutes or until brown. (Tip! If you can insert a fork into the loaf and it comes out clean, it is ready!)
Picture of Paul Watters

Paul Watters

Paul Watters, from Northern Ireland, is a seasoned chef whose culinary journey spans over three decades. With an extensive background in the culinary arts, Paul has left his mark on some of the globe's most esteemed dining establishments, including iconic venues such as The Savoy in London and the illustrious Sydney Opera House.

Meet Chef Paul Watters »

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