Seafood chowder


The secret of a good seafood chowder is not to overcook the fish or cook it at too high a temperature, and to use the freshest ingredients.


(Serves six)

30g butter

1tbsp olive oil

125g bacon, chopped

One large onion, chopped

One tbsp gluten-free plain white flour blend

300g potatoes, diced into 1cm pieces

800ml fish stock

400g fish pieces (cod, salmon, smoked haddock, prawns and mussels)

25g fresh flat-leaf parsley, chopped

25g fresh dill, chopped

400ml milk

A pinch of cayenne pepper

100ml cream

Salt and freshly ground black pepper

Crusty gluten-free bread, to serve


Heat the butter and oil in a large, heavy-based saucepan over a medium heat. Add the chopped bacon and cook for four minutes, then add the chopped onion and cook for a further four minutes. At this stage the bacon should be cooked through and the onion should be soft.

Add the flour and stir constantly for two minutes to cook out the flour, ensuring there are no lumps, then add the potatoes and fish stock. Cover with a lid and bring to the boil, then reduce the heat and simmer for 15 minutes.

Add the fish, fresh herbs, milk and cayenne pepper and gently simmer for a further four minutes. Add the cream to the chowder and cook for a further two minutes. Taste to check the seasoning and adjust if required.

Serve in warmed bowls with crusty gluten-free bread.


Award-winning chef Gearoid Lynch is the head chef and proprietor of the fabulous Olde Post Inn in Cloverhill. He is also the kind sponsor of our reader's recipe competition.