Paddy's Irish Fish Chowder


  • 3 tbsp Irish butter
  • 1 cup leeks finely chopped
  • 1 cup celery finely chopped
  • 1 cup carrot finely chopped
  • 2 cups fish stock or chicken broth
  • 3/4 cups Guinness Stout
  • 1 tsp thyme
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp dill
  • dash of cayenne optional
  • salt and pepper to taste
  • 1 lb haddock hake or cod, cut into chunks
  • 2-4 oz finnan haddie or smoked shrimp or scallops depending on how smoky you'd like it
  • 3 medium potatoes peeled and diced
  • 2 ½ cups milk
  • 1 cup cream or half and half
  • 1 tbsp fresh parsley finely chopped


  • In a Dutch oven or large pot with a lid, melt the butter. Add onion, celery and carrot and sauté for about 5 minutes.
  • Add the stock, Guinness and potatoes and bring to a boil. Reduce the heat, cover and simmer for about 10 minutes or until potatoes are tender. Add the milk, thyme, bay leaf, dill, cayenne, salt and pepper to stock pot and bring to a simmer. Cook for about 5 minutes, stirring frequently. Add the fish and smoked seafood and simmer stirring frequently taking care not to break up the fish for about 5 minutes or until the fish is cooked. Stir in the cream and heat for for about a minute or two until warmed. Garnish with parsley and paprika.


Serve with Irish Soda bread and a Guinness!
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