I made few changes to this chowder. Here they are: changed pepper to whole peppercorns, changed half water to good quality chicken stock, added bay leaf, and changed dried thyme to fresh.. Also added few carrots and celery stalk, and changed milk to light cream.. Results were good old fashion chowder.
Loved this chowder but wanted to lower fat but keep flavor. I saut?ed the onions in olive oil, covered the 4 potatoes with 1can low salt chicken stock 1cup water. Made roux with 1/2 stick butter & 1/4 cup flour. Used 3 cups of Hood Simply Smart 1% milk which has the texture and taste of whole milk. Added 3 sliced scallions and 2Tbls fresh parsley when adding milk. Recipe now has perfect thickness and chowder texture with intense flavors.
Absolutely delicious! We ate it the day I made it and it turned out great. Will definitely make again.
I couldn't get past using evaporated milk and felt there was just too much ground dried thyme. I may use fresh thyme instead.
Yuck. I can tell by the picture the chowder has been thickened. In downeast Maine, fish chowder is not thickened and it is much better that way. Chowder is not supposed to be gooey.
This was fantastic and super easy. We ate it 15 min after I finished cooking and it was fabulous. I used Tilapia because I had it on hand. I only had one can of evaporated milk, so I used a can of condensed cream of mushroom soup and I used a little vegetable "Better Than Bouillon" in my stock water. This is a keeper--husband loved it and I would make it for company!
I'm not a Mainiac, but I grew up in Boston and lived there for about 22 years, so I guess I count as a New Englander ... fabulous, authentic recipe! I've loved Cape Cod chowders, as well as Maine chowders and I'm a fan of Jasper White and the recipes in his "Fifty Chowders" book and at Summer Shack. This will become my standard "at home" recipe, just as it stands. Thanks for posting and for the variations.
I have been trying to find the right fish chowder recipe for years. My family begged me not to try anymore because it was always "icky" and "gross". This tasted just like I remembered from our Maine trip years ago. Terrific. The evaporated milk worked perfect. It was creamy, yet it didn't taste like evaporated milk. You have given me confidence. I think I'll try it with the clams next time. This soup will definitely go into rotation with my other soup recipes. Thanksabunch!
Cooked this up last night for dinner and my DH said this was a repeater! The only thing I added not in the recipe is a little cayenne pepper. After all, we live in Texas! Wonderful - thanks for posting.
Just as the name says, this is the Real Deal fish chowder! I've lived in Maine a long time, so I've sampled lots of chowders here and this recipe ranks right up there. There are 2 things worth noting: 1) the amount of chowder you end up with is dependent on how many potatoes you start with -- you can end up with enough chowder to feed an army if you start with lots of potatoes; 2) if you're new to chowder you might not realize that you don't need to cut up the fish when you put it in -- just dump in the entire fillet and the chowder will take care of the rest. You'll believe that I'm a Mainer when I tell you I used hake (as in "numb as a hake")!