Like many traditional Irish dishes, seafood chowder was once perceived to a poor man’s food. Made with the catch of the day – usually haddock or salmon – and combined with available shellfish, produce, and cream, seafood chowder was a simple, hearty, and delicious staple for Irish fishermen. Today, seafood chowder can be found in any pub or restaurant that serves traditional Irish food – so almost anywhere! Recipes vary from place to place, but the seafood chowder is always delicious. This recipe is my personal favorite with a mild smokiness from the smoked haddock and generous amounts of fish and shellfish.
This demonstration is part of our cooking series Irish Cuisine: Culture, Tradition & Innovation.