From Howth Ireland - Fisherman's Chowder

Brimming with shrimp, cod and mussels - in a creamy, savory broth.


4 tablespoons butter

1 large onion, diced

2 cups clam broth or juice

2 cups chicken stock

3 cups diced potatoes

3 large carrots, diced

3 bay leaves

1 tablespoon dried dill

1 pound cod, chunked

1 pound raw shrimp, cut into small pieces

1 cup heavy cream

1 teaspoon EACH salt and pepper

1/4 cup Irish whiskey

2 pounds mussels (throw away any that are open)

Optional:  Irish Wheaten bread


In a large soup pot, melt butter and saute onion until tender.  Add clam juice and chicken stock and bring to a boil.  Add potatoes, carrots, bay leaves and dill.  Cover and simmer 15 minutes, or until vegetables are tender.  Add cod and cook five minutes.  Add shrimp, cream, salt and pepper and Irish whiskey.  Cover and cook 3 minutes.  Finally, add mussels, cover and cook 5 - 7 minutes more, or until they open up.  Good with Irish Wheaten bread and butter.  Serves 6.