Corn Chorizo Chowder & Seaweed Broth Bread Recipe

Our first online cookalong took place yesterday! We joined Irish chef Eoghan Mulgrew as he brought his experimental flair and expertise to AirCook For You by demonstrating how to make corn and chorizo chowder for attendees as they cooked along at home. He served the chowder with seaweed broth bread and has kindly allowed us to share both recipes here so you can re-create the experience at home…hopefully tempting you to sign-up to one of our future events! Keep reading to learn how to make the dish, find out about Eoghan, and how to attend our live events.

Corn Chorizo Chowder Recipe (serves 8):


  • 280g chorizo
  • 1 litre of cream
  • 100ml fish stock
  • 2 corn cobs
  • 1 carrot, finely diced
  • 1 onion, finely diced
  • 6 small potatoes, finely diced
  • 2tbsp fresh dill, finely chopped
  • 2tbsp cornflower (2tbsp water for slurry)
  • 4 king prawns, cut into 1/3’s or 1/2’s
  • 1 monkfish fillet (or cod/haddock), cut to roughly the same size as the prawns
  • 2 trout fillets, cut to roughly the same size as the other fish


  1. Chop the chorizo. Preheat the pot with a little oil and fry off the chorizo. Remove and set aside. In the same pot sweat off the onion and carrot (do not colour).
  2. Remove the corn from the cobs.
  3. Add the potato and corn and sweat off for a further 3-4mins.
  4. Add the cream, fish stock and the naked cobs. Simmer to infuse, then remove the cobs.
  5. Add the fish, chorizo and dill and simmer for a further 10mins or until the fish has cooked through.
  6. Make the cornflour slurry (using equal parts cornflour to water), bring the pot back to the boil and boil for 1-2mins to cook the slurry through.

Seaweed Broth Bread Recipe (makes 1 loaf, prep time 10 mins, cook time 1 hour 10 mins):

  • 35g dulse (roughly chopped)
  • 650g coarse wholemeal flower
  • 115ml rapeseed oil
  • 1tsp baking powder
  • 550ml buttermilk
  • 2tbsp sea salt


  1. Preheat the oven to 195°C. In a large bowl mix the dulse, flour, salt and baking powder together.
  2. Add the buttermilk and oil and mix until combined.
  3. Line a 1lb loaf tin with parchment paper and lightly flour it. Add the bread mix and bake for 70mins. Cool on a wire rack.

Eoghan Mulgrew

Eoghan began his career by training and working as a chef in several restaurants across Ireland’s North West coast. He is now a Chef de Partie at the The Fleet Inn in Killybegs: a historic harbour town and the largest fishing port in Ireland. His location has enabled him to take advantage of the bountiful local seafood, so recently Eoghan has been determined to hone his craft at home by combining the freshest ingredients with his own non-traditional twists to create new dishes and flavours.

Join our live events!

At AirCook For You we want to keep connecting chefs and passionate home cooks with food lovers, even during lockdown, so our online events offer the perfect opportunity to keep the community sharing their talents during these unprecedented times.

On Thursday 11th February we’ll be joining The Aperitif Guy to learn how to make two delicious cocktails for a romantic night in and on Friday 12th February Sam Wydymus, an award-winning British chef and food writer, will be hosting a workshop dedicated to tasting, discussing and discovering the world of cheese. So, if you fancy a fun evening activity with fellow food lovers, sign-up to our live events!

To keep up to date as we announce more events follow us on social media and subscribe to our newsletter below to be notified.


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