Sea Food Chowder - Boyne Valley style

Published on: 5th March 2019 @ 4:04 PM

The Salmon of Knowledge (Irishbradán feasa) is a creature figuring in the Fenian Cycle of Irish mythology. It was caught in the River Boyne so it's only right that we would drop some knowledge on you in the form of this classic Irish recipe... with a Boyne Valley twist.

Most of the ingredients are locally sourced from the Boyne Valley for this recipe by Killian O'Donoghue of The Black Bull Inn, Drogheda. We bet you won't be able to wait to try his seafood chowder recipe with some homemade brown bread!

Killian's Seafood Chowder


For the Crusts

1 tsp of Newgrange lemon & Herb Rapeseed Oil

1 tsp of Unsalted Butter

1 Large Onion (chopped finely)

1 Stick of Celery (chopped) 

1 Large Carrot (peeled and chopped finely)

500ml of Fish Stock or 1 Fish Stock Cube

100ml of Boyne Brewhouse Pale Ale

225g of Ballymakenny Farm Potatoes (peeled and chopped)

1 clove of Drummond House Garlic (finely chopped and crushed)

2 x Bay Leaves/1 Thyme Sprig

150g of Hake (skinned and flesh cut into about 2cm pieces)

150g Salmon (skinned and flesh cut into about 2cm pieces)

12 x Large De-veined Shrimps

25g of Baby Boston Prawns

1tsp of Flat Leaf Parsley (finely chopped)

160ml Double Cream

Little Cress Micro Herbs (to garnish)


  • In a heavy bottomed pan add Newgrange oil and  unsalted butter

  • Add celery, carrot, onion and Drummond house garlic.  Cook until soft but without any colour
  • Add Ballmakenny farm potatoes. Cook for 3 minutes

  • Add Boyne Brewhouse Pale Ale and fish stock

  • Add the cream. Let simmer until potatoes are tender

  • Add bay leaves and thyme

  • Add your hake, salmon, prawns and shrimp heat through, without breaking the fish

  • Add freshly chopped parsley & serve with homemade  brown bread

  • Garnish with little cress micro herbs to finish


Try and let us know what you think!

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