Irish-Style Seafood Chowder with Potatoes and Dill

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy chowder featuring fresh seafood, tender potatoes, and fragrant dill for a taste of the Irish coast. This Irish-inspired seafood recipe, ready in about 45 minutes, pairs cod fillets, shrimp, bacon 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.

Prep: 15 min Cook: 30 min Serves 6 Irish cuisine 320 cal/serving

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Ingredients

1 lb, skin removed and cut into 1-inch pieces cod fillets
8 oz, peeled and deveined shrimp
4 slices, diced bacon
1 medium, finely chopped onion
2, diced celery stalks
2 medium, diced carrots
3 medium, peeled and diced potatoes
4 cups fish stock
1 cup heavy cream
2 tbsp chopped fresh dill
2 tbsp butter
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: In a large pot over medium heat, cook 4 diced bacon slices until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside.
Step 2: Add 2 tbsp butter to the bacon fat in the pot, then add 1 medium finely chopped onion, 2 diced celery stalks, and 2 diced carrots. Sauté for 6-7 minutes until vegetables soften and become fragrant.
Step 3: Stir in 3 diced medium peeled potatoes, then pour in 4 cups fish stock. Season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a simmer and cook for 15 minutes until potatoes are tender.
Step 4: Add 1 lb cod fillet pieces and 8 oz peeled shrimp to the pot. Simmer gently for 5 minutes until seafood is opaque and cooked through.
Step 5: Stir in 1 cup heavy cream and 2 tbsp chopped fresh dill. Heat through for 2 minutes without boiling.
Step 6: Return reserved bacon to the chowder, stir well, and serve hot with crusty bread.