Gleesons Seafood Chowder

Gleesons Seafood Chowder


byMary Gleeson owner of Gleesons Restaurant & Rooms

of Co. Roscommon

Chowder is a meal in itself and can be made as a vegetable chowder or even a sweet corn and chicken chowder to name a few variations. Rest and rela Read More
Prep Time

15 Minutes


2-4 People


  • 500ml cream
  • 500ml milk
  • 500ml fish stock
  • 2 celery sticks, peeled and diced
  • 2 carrots, peeled and diced
  • 1 large onion, peeled and diced
  • 2 large potatoes, peeled and diced
  • 2 garlic cloves, crushed
  • 100g mussel meat
  • 100g clam meat
  • 100g natural smoked haddock, diced
  • 100g salmon filled, diced
  • Salt and pepper
  • Cornflour and water, to thicken
  • 1 tbs fresh coriander
  • 1 tbs fresh thyme
  • 1 tbs fresh parsley
  • Oil for frying


In a large saucepan sweat the celery, carrots, onion and garlic until soft then add the potatoes.

Add the cream, milk and fish stock and bring to the boil, and then turn down and simmer until the potatoes are cooked.

Add the coriander, thyme, parsley and the raw seafood and cook for a further five minutes.

Thicken with the corn flour and season to taste. Remove from the heat and serve with home baked brown bread.

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