Can I use frozen seafood in this slow cooker chowder?

Yes, you can use frozen seafood, but it's best to thaw it fully before adding it to the slow cooker. Pat it dry with kitchen paper to remove excess moisture. Add it in the last 30-45 minutes as directed to prevent it from becoming rubbery.

What can I use instead of saffron?

Saffron adds a lovely golden colour and subtle earthy flavour. If you can't find it, a pinch of turmeric will give a similar colour, though the flavour will be slightly different. You could also simply leave it out — the chowder will still be delicious.

Can I make this chowder without wine?

Absolutely. Replace the white wine with an equal amount of fish stock or a squeeze of lemon juice mixed with stock. The wine adds acidity and depth, so a splash of lemon juice helps replicate that brightness.

How do I stop the cream from splitting in the slow cooker?

The key is to add the cream and milk only in the last 30 minutes of cooking. Prolonged high heat causes dairy to split. Using full-fat double cream also helps, as it's more stable than single cream or low-fat alternatives.

My Secret To Making The Best Irish Seafood Chowder Recipe You'll Ever Make | The FOOD-DEE BASICS

by THE FOOD-DEE

SeafoodSlow cooker adapted

Published 15 April 2026Original video

This gorgeous Irish seafood chowder is inspired by the incredible chowders found along the coast of Ireland. Packed with Atlantic salmon, cod, and prawns in a velvety broth enriched with white wine, saffron, and cream, it's the ultimate comfort food. Adapted for the slow cooker, the base simmers away gently to develop deep flavour, while the seafood, cream, and milk are added towards the end to keep everything perfectly tender and fresh. It's a bowl of warmth that tastes like a seaside holiday.

Video thumbnail: My Secret To Making The Best Irish Seafood Chowder Recipe You'll Ever Make | The FOOD-DEE BASICS

Watch: My Secret To Making The Best Irish Seafood Chowder Recipe You'll Ever Make | The FOOD-DEE BASICS

Original recipe video — click to play

Original video by THE FOOD-DEE4k likes on YouTube

25 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 25 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: Approximately 40-50 minutes on the hob

Slow cooker adaptation notes

• Reduce fish stock from 1 litre to 800ml as slow cookers retain moisture. • Brown the bacon and sauté the vegetables on the hob first for best flavour before transferring to the slow cooker. • The flour is added during the sautéing stage to create a roux base. • Milk and cream must be added in the last 30 minutes of cooking to prevent splitting. • Seafood (prawns, salmon, cod) should be added in the last 30-45 minutes on High to avoid overcooking. • Lemon zest should be stirred in just before serving for brightness.

Ingredients

Servings:

Units:

Base

150 g bacon, chopped
200 g onion, diced
1 large onion
100 g celery, finely diced
Approximately 1 stick
200 g carrots, peeled and diced
About 2 medium carrots
3 cloves garlic cloves
, crushed
700 g Yukon Gold or yellow flesh potatoes, peeled and cubed
About 4 cups cubed
50 g plain flour
About 3 tablespoons

Liquid

205 ml white wine
About 1 cup
800 ml fish stock
Reduced from 1 litre for slow cooker

Flavourings

¼ tsp saffron
2 leaves bay leaves

Dairy

250 ml whole milk
Add in the last 30 minutes of cooking to prevent splitting
250 ml double cream
Add in the last 30 minutes of cooking to prevent splitting

Seafood

225 g prawns, chopped into bite-size pieces
Add in the last 30-45 minutes on High to avoid overcooking
225 g Atlantic salmon, chopped into bite-size pieces
Add in the last 30-45 minutes on High to avoid overcooking
225 g Atlantic cod, chopped into bite-size pieces
Add in the last 30-45 minutes on High to avoid overcooking

Seasoning

salt
To taste
black pepper, freshly ground
To taste

Garnish

1 lemon lemon zest, finely zested
Stir in just before serving for freshness

Method

1
Place a large frying pan or saucepan over medium-high heat. Add the chopped bacon and cook for 5-6 minutes until crispy and golden. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
~6 mins
Tip: Browning the bacon on the hob first adds essential flavour to the chowder base.
2
In the same pan with the bacon fat, add the diced onion, celery, and carrots. Sauté for about 4-5 minutes until the vegetables begin to soften. Add the crushed garlic and cook for a further minute until fragrant.
~6 mins
3
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux. This will help thicken the chowder.
~2 mins
4
Pour in the white wine and stir thoroughly, scraping up any browned bits from the bottom of the pan. Let it bubble for 1-2 minutes to cook off the alcohol.
~2 mins
5
Transfer the sautéed vegetable mixture and the cooked bacon to the slow cooker. Add the cubed potatoes, fish stock, saffron, and bay leaves. Stir everything together well.
~3 mins
6
Place the lid on the slow cooker and cook on Low for 5-5.5 hours or on High for 2.5-3 hours, until the potatoes are tender and the broth is flavourful.
~5 hrs 30 mins
Tip: The potatoes will begin to break down slightly, which helps thicken the chowder naturally.
7
About 30-45 minutes before serving, switch the slow cooker to High if it isn't already. Add the chopped prawns, salmon, and cod to the slow cooker. Pour in the milk and cream. Stir gently to combine.
~5 mins
Tip: Adding the seafood and dairy at the end prevents the fish from overcooking and the cream from splitting.
8
Replace the lid and cook on High for 30-45 minutes until the seafood is just cooked through and opaque.
~40 mins
Tip: Do not overcook the seafood — it should be tender and flaky.
9
Remove the bay leaves. Season generously with salt and freshly ground black pepper to taste. Stir in the lemon zest just before serving.
~2 mins
10
Ladle the chowder into warmed bowls and serve with crusty bread or soda bread on the side.
~2 mins

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: Yes, you can use frozen seafood, but it's best to thaw it fully before adding it to the slow cooker. Pat it dry with kitchen paper to remove excess moisture. Add it in the last 30-45 minutes as directed to prevent it from becoming rubbery.

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