Irish Fish Chowder

Name: Irish Fish Chowder
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Irish-American
Ingredients: 1–1.5 lbs white fish (Catfish nuggets, Cod, or Haddock), cut into 3/4-inch to 1-inch pieces; 4–5 Yukon Gold potatoes, peeled and diced; 1 whole onion, diced; 2–3 carrots, diced (~1 cup); 2–3 celery sticks, diced (~1 cup); 2–3 garlic cloves, minced; 4 Tbsp (1/2 stick) Kerrygold butter; 4 cups chicken or vegetable broth; 1.5–2 cups heavy whipping cream (or half &amp; half); 1/2 to 3/4 cup bacon bits (omit if cooking for Lent); 2 tsp dried thyme; Gunpowder Steak and Brisket Seasoning; Platoon Sergeant SPG Seasoning; Fresh parsley, chopped (for garnish)

Rated 5.0 stars by 1 users

Cuisine

Irish-American

Servings

Prep Time

15 minutes

Cook Time

1 hour

Take frozen catfish and turn it into a rich, creamy Irish-style chowder right over the campfire or stove! This hearty Fish Friday bowl is loaded with tender potatoes, onions, celery, carrots, flaky catfish, and a subtle smoky heat from veteran-owned Gunpowder Steak & Brisket seasoning.

Finished with Platoon Sergeant for that extra garlic-pepper punch and a pour of Irish whiskey vibes (Éiregold in the background for the full experience). Perfect for St. Patrick's Day, Lent Fridays, or cold-weather comfort, Southern Georgia meets Irish tradition in one pot! 🇮🇪🐟🔥

High-protein, nutrient-dense, and easy to make outdoors. Garnish with fresh parsley and serve with brown bread or soda bread for the full Irish feast.

Recipe by: Tracy Lingle - @MyChowLine

Ingredients

1–1.5 lbs white fish (Catfish nuggets, Cod, or Haddock), cut into 3/4-inch to 1-inch pieces
4–5 Yukon Gold potatoes, peeled and diced
1 whole onion, diced
2–3 carrots, diced (~1 cup)
2–3 celery sticks, diced (~1 cup)
2–3 garlic cloves, minced
4 Tbsp (1/2 stick) Kerrygold butter
4 cups chicken or vegetable broth
1.5–2 cups heavy whipping cream (or half & half)
1/2 to 3/4 cup bacon bits (omit if cooking for Lent)
2 tsp dried thyme
Gunpowder Steak and Brisket Seasoning
Platoon Sergeant SPG Seasoning
Fresh parsley, chopped (for garnish)

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Directions

Prep the Fish: Pat the diced fish pieces dry. Generously coat them with the Gunpowder Steak & Brisket seasoning (the activated charcoal in the rub will turn the fish black). Place the seasoned fish on a wire drying rack over a foil-lined baking sheet and place it in the fridge. This allows the seasoning to adhere and the excess moisture to drain out so the fish stays firm.
Sauté the Veggies: Place a 5-to-6-quart Dutch oven over medium heat. Add the 4 tablespoons of butter and let it melt. Toss in the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are soft and translucent to cook the moisture out.
Cook the Potatoes: Add the diced Yukon Gold potatoes, dried thyme, a generous dash of Platoon Sergeant SPG seasoning, and the broth. Stir to combine, then let it cook down until the potatoes are fork-tender but still firm (you don't want them turning to mush).
Add the Cream & Protein: Pour in the heavy whipping cream and add the bacon bits. Gently fold in your seasoned fish directly off the drying rack.
Simmer: Let the chowder gently simmer with the lid on until the fish is cooked through and begins to flake and separate.
Serve: Remove the Dutch oven from the heat. Ladle the chowder into bowls, top with fresh parsley, and serve warm (ideally with a glass of Irish whiskey!).

Recipe Video

Recipe Note

This is a flavorful Irish dish - great for a St. Patrick’s Day meal, cold weather comfort, or for “Fish Friday” during the observance of Lent!

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