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.
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!
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...
This was my first attempt at fish soup. I read some of the reviews and was afraid of it being too bland so added both cayenne pepper and red pepper flakes, next time will only add one or the other. Also threw in garlic and thyme. Thickened with equal parts butter and flour roux. Found this to be a wonderful basic recipe and a great way to get some of those fish eaten. Thanks for posting!
This was good but not special, I used cod, sorry but I probably won't make it again, it did not seem to have a lot of taste. I added cayenne pepper and some cumin, to give it a little kick, also used just one tablespoon of oil and followed the rest exactly. Maybe more seasoning would help the flavour.
plan to try this tonight, the stars are for your great intro and my anticipation of using your recipe and mine (Mother's Clam Chowder - Manhattan Style). She grew up in New York and talked about the FFM. Thank you for sharing all this!
I just used broth and cream for a little richer flavor, it turned out wonderfully. Thank you!
Awesome. The beauty of this recipe is its simplicity and adaptability. As other have mentioned, they made their adjustments. I used butter, more salt, half and half and some fish stock along with the water(I also made about 1.5X the recipe). Classic chowder that you can adapt to your liking.
I have to admit I wasnt sure about cooking up my leftover salmon from last night, but I am sure glad I did. This recipe is so easy and delicious, anyone can make it. My husband loved it too. Great recipe!
We recently tried this recipe and are also confused by the blandness comments. We found this to be delicious and simple. It would be easy to prepare this for a fresh, home-made weeknight dinner. I followed the recipe and agree that butter is the way to go. It adds such a nice flavor and texture to the broth, and is a healthier fat than margarine or cooking oil. I also used 12 oz of non-fat evaporated milk instead of whole regular milk. And I included the carrots ? I have eaten chowder all up and down coastal Maine, New Hampshire and Massachusetts and have had it both with and without. Both are good, but I am a firm believer in there can?t be too many carrots in soup. We served it with a salad for dinner, and there was enough chowder leftover for lunches. To that we added some sautéed watercress and that was a nice addition. It didn?t affect the flavor of the chowder, but the lingering flavor was only of the watercress. The chowder held and reheated nicely. I put it in a saucepan on the stove very low to heat it slowly and avoid the risk of scalding the milk.