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Used half and half. Substituted carrots for celery (had eaten our celery day before on veggie platter). Made triple batch to share with neighbors and friends. Still delicious and I usually don't cook!

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gburgess1951 January 07, 2010

This sounds very similar to the fish chowder our family has always made - one of my favorites. A great variation we have done is to use smoked haddock in place of the regular haddock - adds a different layer of flavour. We always add the fish in at the end (chopped in chunks and raw) and let it cook until opaque before adding the milk. Also if you try the smoked fish don't add as much salt initially since it will add some saltiness, adjust salt to taste at the end.

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Pennie May 18, 2004

simple, yummy and filling! I used half and half for the milk and added some parsley but those were the only subs. So delicious!

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mama'sinthekitchen May 18, 2010

Surprisingly GREAT-tasting for how easy it was. I did half skim milk and half 'half-and-half' and added a little fresh parsley and fresh basil.

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818386 July 10, 2009

I used half evaporated milk and half half and half. It was nice and creamy and the flavor was perfect all the way around! I served with oyster crackers and cornbread and we were all smiling and satisfied as we ate!

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Let's Cook Lisa! December 22, 2008

Just the recipe I was looking for! This reminds me of the great food I had in Maine -- simply yummy! I added a bit more water and cream, because I like to have extra "broth" to eat with crackers, but that was my only change. I'll be making this again.

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ChicagoCBC December 03, 2008

Just the way a fish chowder should be made. Few ingredients...fish, potatoes, and milk. Simple and delicious.

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Alan in SW Florida September 10, 2008

we really liked this chowder. I used scrod in place of the haddock. A mild flavored filling chowder - easy to make - under an hour. Have already shared this recipe with friends.

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sallyh January 20, 2005

never boil the fish or chop it, remove pan from heat, add the haddock filet to the hot broth at the end, cover for 7 minutes, and the fish will be done perfectly, breaking easily into pieces. I learned this from Chef Jasper White, as a Mainer, fish chowder is served monthly at my dinners.

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minnehonk December 28, 2012
Down East Haddock Chowder