Fish Chowder

  • ChefAmandaLynn Posted: 01/24/10
    Worthy of a Special Occasion

    1-24-10 (2 stars) I also used Cod, and I agree with other posts that it was lacking in flavor. Perhaps I should have used fresh thyme. 12-19-11 Made again with Haddock, and used 2 cups heavy cream, and 2 cups 1% and left out butter. Apparently fat was the flavor that was missing the first time, I'm upgrading my improved less light version to 4 stars.

  • JulieAnnK Posted: 07/22/09
    Worthy of a Special Occasion

    This soup makes me look forward to fall and winter all year. It's great!

  • jmerschel Posted: 02/04/10
    Worthy of a Special Occasion

    Followed the recipe exactly and I thought this was a great soup, but I wouldn't really call it a chowder because it was quite thin. Unlike the others, I didn't think it lacked in flavor. Frying the bacon and then cooking the vegetables in the pan, really created a good brown crust that I was able to scrape up after I added back the cooking liquid. I think a lot of the flavor came from that. Served it with a baguette to go with the flavorful, milky broth. Will make this again, but might try to thicken it a bit with some flour.

  • Rikked Posted: 09/08/10
    Worthy of a Special Occasion

    I'm eating this right now, and this is sooo good!! I used tilapia and a little less than a pound. I didn't have 2% milk so I used 2 cups half and half and 2 cups skim milk. Otherwise followed instructions. I sliced some scallions for a topping - really good. I'll make this again for sure!

  • CassieWasHere Posted: 04/02/12
    Worthy of a Special Occasion

    This was great! I added a pinch of herbs de provence instead of dried thyme, lots of black pepper, and about 2 lbs of cod instead of the 1.5 pounds. I also thickened the soup base with a little tapioca starch and milk, as we like thicker chowder. My husband loved it, and so did I! Not too difficult to make, either. The cod produced a wonderful, mild, soup. Nom nom!

  • GayleR Posted: 02/04/13
    Worthy of a Special Occasion
    Greenville, NC

    My fish wasn't great but the recipe was.

  • VirginiaLaurie Posted: 04/02/13
    Worthy of a Special Occasion

    Delicious! I used a tray of fish chunks sold for $1.50 a pound, a blend of salmon, cod, halibut, and other fish. A real bargain! I made my chowder without bacon (didn't have it). I used a mix of skim milk and half&half, some celery, and Herbs de Provence instead of thyme. I loved the flavor!

  • trijntje Posted: 03/17/14
    Worthy of a Special Occasion

    I had only 1/2 lb swordfish steak, but I cooked it as directed and chopped it into 1/2" squares and it seemed like enough. I also added about 1/2 C of frozen corn near the end, and a tad more salt than the recipe called for. It was creamy but not too thick, filling, and delicious. Served with dinner rolls but it would be great with sourdough also.

  • EllenDeller Posted: 04/24/14
    Worthy of a Special Occasion

    Made half the recipe and it served three, but maybe because it's so good? I used up some odds & ends in the freezer: scallops, cod, and steelhead trout (which is like salmon). I do recommend a stronger stock, though. I had some homemade shrimp stock (water, shrimp shells, celery, onion, garlic, bay leaf, dab of tomato paste--simmer 1/2 hour and strain) in the freezer, but you could use clam juice or Swanson's seafood stock. I also added a bit of habanero pepper in with the onions, as well as 1/4 cup celery and a big clove of garlic, chopped. Like others, I subbed herbes de provence for thyme. And 1/2 cup of creamed corn and 1/2 TB of cornstarch whisked into the cold milk provided some needed thickening. This is a good one! Served with cornbread and green salad.

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