Greencastle Chowder

This comforting seafood chowder originates from Greencastle in County Donegal, Ireland. It is especially popular on colder days of the year and it's made with a plethora of ingredients such as fish stock, salmon, haddock, butter, onions, carrots, leeks, celery, dill, pink peppercorns, flour, salt, pepper, milk, and Angostura bitters. The chowder is cooked until the vegetables are fully tender and the liquid becomes slightly reduced. The dish is typically garnished with cream and parsley, then served with scones on the side. Greencastle chowder originates from Kealys Seafood Bar and was invented by its late owner, James Kealy.