---
title: Irish Seafood Chowder
servings: 4
prep time: 20 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/seafood-chowder
---

Gather @white fish fillet{300%g}, @mussel{300%g}, @all-purpose flour{30%g}, @whole milk{400%ml}, @heavy cream{150%ml} and @fresh parsley{0.5%bunch}.

Sweat the @leek{1}, @onion{1} and @carrot{1} in @butter{40%g} over medium-low heat until soft, about 8 minutes. ~{8%minutes}

Stir in the flour and cook 1 minute to lose its raw taste.

Whisk in the @fish stock{400%ml} and milk gradually to avoid lumps, then add the @potato{300%g} and @bay leaf{1%leaf}; simmer until the potato is tender, about 15 minutes. ~{15%minutes}

Add the @smoked haddock{200%g} and white fish; poach gently 5 minutes. ~{5%minutes}

Add the mussels, cover, and cook until they open, about 4 minutes more. ~{4%minutes}

Stir in the cream and warm through without boiling.

Season, scatter with parsley, and serve with buttered soda bread.