Fish Chowder

It took me an hour and a half to make this very bland chowder. It's okay, but nothing special. Could definitely use a little something.

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I made this for dinner tonight and everyone loved it! I took half of an acorn squash, cubed it and added it to the choweder, along with the potatoes and other ingredients. I boiled the other half, pureed it with 1/4 a cup of heavy cream and then added this to chowder. This thickened up the base and of course, it adds a background flavor that won't overpower. We will keep this in the rotation of "cold night" soups.

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This was very good. I will make it again and may add some different seafood. I added some smoked paprika/chipolte seasoning to it and used half and half. It had a great broth. Thanks for sharing.

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You want to use butter in this dish if you want a great tasting chowder, and I have to admit I used quite a bit more than called for because the butter gives the broth so much flavor! I used haddock instead of cod, because we like it much better and it was a delicious meal indeed!

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Where is spring in Calgary - it's nearly mid April! So, fish thawing, but I decided it was a night for comfort food, something warm and tasty - so I turned to RecipeZaar as always, and as always, I found the perfect recipe. Anyone who knows me, knows that I feel a recipe is just a guide - and this was the perfect 'guide' to start with. The only changes I made were: - I used butter, "rock fish";whatever that is :), garlic (because one can't have too much garlic). - As usual, I didn't measure the ingredients - just eyeballed it. - Once the potatoes were cooked, I smushed some of them, and then added the fish and some dried parsley. - Just before servicing, as a last minute thought, I sprinkled in some dried dill. YUM ....... very good - and my picky "meat & potatoes Husband" really liked it. Perfect comfort food (and healthy) Had just enough to reheat for my lunch today. Will be making this again. THANK YOU for the great guide :)

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Delicious! I added cornstarch to thicken it up, some Old Bay seasoning, more salt and pepper, and McCormick's salt free, all purpose seasoning to kick up the flavor. Love, love this chowder. Thank you very much for sharing your recipe.

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I am puzzled by all the blandness comments as I live not too far from the ocean and have eaten from Gloucester all the way up to Old Orchard Beach in Maine..., A true fish chowder to me was very simple and while I understand all the comments, I didn't care as much for adding seasonings(NEVER had carrots either in a chowder) beyond those in this recipe...however that being said it was still delicious. My husband basically likes all chowders..I will deinitely make this again!!!! It is easy to tailor to whatever you like.

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This is a lovely recipe I am happy to have come across. Quick, Healthy & Delicious! I make this recipe pretty much as listed, with the exception of using 4 cups fish broth instead of the boiling water, skim milk instead of regular milk and slightly more vegetables, instead of potato to make this dish less in carbohydrates. I also add Tarragon as well. I have made this soup with Cod, Pangasius and Tilapia and it always comes out brilliant!

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This is a great basic chowder recipe. I added lots of flour to the milk, as others suggested, and I added 3 large garlic cloves and lemon pepper seasoning. I also didn't add any liquids until after the fish cooked (this was by accident from not carefully reading the instructions!), and this allowed the fish and veggies to really absorb the seasonings. It was a mistake, but one I will repeat. This was a nice change from how I usually cook fish (sauteeing) and I will be making it throughout the cold months. Thanks!

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I used salmon fillets and added garlic and frozen corn to this recipe. I also used a no-salt seasoning since I felt the soup lacked that 'little something.' These additions made a world of difference to me and I enjoyed the dish after this! Also, I added some flour to the milk before mixing together with the soup pot; this gave the soup a creamier texture. I'd make this recipe again!

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I made this for dinner tonight and it came out awesome! I did add flour though to make it more cream, but other than that it was perfect. Thanks for the recipe!! :)

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i made a double batch of this today, and it was excellent! I had intended to thicken it a little bit with flour, but got ahead of myself and forgot, but it was still very tasty. I will definitely make this again!

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Liked it a lot. I did add some flour to thicken it a little. I'm sure it would thicken some on its own, but wasn't interested in waiting!

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WOW! This all my 4 kids love! My eldest daughter said she can have it everyday! Thanks for posting. Added cream instead of milk though.

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I loved it. It had all the flavor and very little fat. Next time I will try it with half and half but its great as posted. Thank you. Its exsactly what I've been looking for!

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mighty tasty, couldn't believe how simple it was and how good it tasted...

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Very good recipe for a some-what bland tasting chowder. It lacks a little zip that you would expect from a New England chowder. The basics are certainly there. With a little creativity it can be a real hit.

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Pretty easy to make, and a good basic recipe. If you make it according to the directions, you will end up with a pretty bland meal. It also didn't have the thick consistency normally associated with 'Chowder'. I added flour for thickness, and spiced it up with a fair amount of garlic salt, as well as black pepper and crushed red pepper.

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This was soooo good. I used chicken stock for the water, and added some cajun seasoning and lots of black pepper. I also thickened this with a roux of bacon grease and flour. No lack of flavor. Served with green salad and homemade warm french bread this was a great dinner for my daughter's 19th birthday. We will be having this again. And I saw some large shrimp in the freezer so that will be a last minute addition next time...

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