Fish Chowder

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.

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

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.

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!

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!

My fish wasn't great but the recipe was.

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!