From Howth Ireland - Fisherman's Chowder

Brimming with shrimp, cod and mussels, I learned how to  make the best chowder I've ever had in a small Irish fishing village.


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 bite-sized 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)

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, papper and Irish whiskey.  Cover and cook 3 minutes.  Finally, add mussels, cover and cook 5 minutes more, or until they open up.  Serve with Irish Wheaten bread and butter.  Serves 6.