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New England Irish Fish Chowder for Meatless Fridays

In Ireland, as on the east coast of the United States which often first received immigrants, chowder has been a lovely and sometimes creamy treat for young and old alike. This is especially true during the Lenten season when many families abstained from eating meat other than fish on Fridays. Here is a traditionally inspired chowder recipe from World Cuisine Today Magazine. Find more exciting recipe ideas at:

Irish Fish Chowder


Two pounds salmon or cod fish fillets boned and skinned

Two pounds Russett potatoes diced and peeled

Two cups milk

Two cups half and half

Two cups vegetable stock

Three cloves minced garlic

One small white onion minced

Two tablespoons unsalted butter

Two tablespoons fresh thyme

Once half cup minced flat leaf parsley


1) Melt the two tablespoons of butter in a saucepan. Saute the onion until translucent, and the garlic for one minute more.

2) Add into the pan the cubed peeled potatoes.

3) Remove the vegetables and set to the side.

4) Place the salmon fillets in the pot with the vegetable stock. Bring two cups of the stock to the boil, reduce heat and simmer the fish for roughly twenty minutes with the lid mainly on. If you need more liquid add some water. Skim the broth of any foam and strain the broth, but reserve it. Place broth back in pot.

5) Take the fillets out and cut into quarters. Make sure the skin is removed.

6) To the pot with the strained broth, add the sauteed onion and garlic, the quartered salmon, the milk and the half and half.

7) Meanwhile in a separate soup pot, cook the potatoes in some boiling water until tender roughly fifteen minutes. Strain and add to the simmering soup.

8) Add the herbs bring almost to a boil and simmer everything four ten minutes more. Season with salt and pepper to taste and serve with your favorite Irish bread.

Recipe Developed By: Sarah J. Hall

World Cuisine Today Magazine

March 30, 2019