Irish Seafood Chowder with Smoked Bacon and Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A creamy Irish seafood chowder showcasing fresh fish, smoked bacon, and tender potatoes in a rich broth infused with herbs. This irish-inspired st. patrick’s day ready in about 50 minutes pairs smoked bacon, diced, onion, finely chopped, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 ounces smoked bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 medium potatoes, peeled and diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 4 cups fish stock or vegetable stock
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 pound white fish fillets (cod or haddock), cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat and add 6 ounces diced smoked bacon. Cook for 5 minutes until crispy and fat is rendered.
2. Step 2: Add 1 medium finely chopped onion, 2 diced celery stalks, 2 diced carrots, and 3 minced garlic cloves to the pot. Sauté for 6-7 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 3 diced medium potatoes, 1 teaspoon fresh thyme leaves, and 1 1/2 teaspoons salt, then pour in 4 cups fish or vegetable stock. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes until potatoes are tender.
4. Step 4: Gently add 1 pound white fish fillets cut into 1-inch pieces, simmer for another 5 minutes until fish is opaque and cooked through.
5. Step 5: Lower heat and stir in 1 cup heavy cream and 2 tablespoons chopped fresh parsley. Adjust seasoning with 1/2 teaspoon black pepper and serve the chowder hot with crusty bread.