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My wife loved it. Only used 1 cup of heavy cream and it was delish, might even go with more clam juice or water and maybe 1/2/-3/4 cup cream next time and there will defs me a next time. I was a little concerned the potatoes wouldn’t be fully cooked, so I diced them smaller than recipe and cooked for an extra 5 minutes. All good. Keep ’em coming.
I’m so glad you and your wife liked the chowder Walter!
I use this recipe all the time as a base for my seafood chowder. I like to add different fish/shellfish (my go to is scallops, clams, crabs, tilapia, and cod), and I also cook in finely chopped garlic, and cayenne pepper as well (just a bit).
It is simply delicious, I love it!!!
I followed the recipe exactly…..it struck us that it had way too much cream. We couldn’t even eat it. Very disappointed.
Sorry that you felt that way, Kit. I’d recommend cutting the cream amount in half and then using straight up whole milk for the other half. That would make a difference.
Didn’t have the bay leaf, wine, clam juice, or the bay spice and used only 1/2 of the cream but it still came out delicious!I’ve already made your simple fish stew (loved it), this one and next one will be making the moqueca.Thank you!
Loved it! This is an easy recipe Didn’t use clam juice subbed chicken broth and used 1/3 cup of fine chopped smoke bacon. Also used 1/2 evaporated milk and half 2%milk. To thicken I used 2tablespoons of cornStarch.
Awesome – best chowdah ever – will use this in the future. Thank you!
Fantastic chowder. We only had milk on hand (no cream) and it still came out absolutely delicious. The only thing I’d change is maybe a little less thyme, but that might just be us (we’re not fans of thyme). Great recipe, will definitely be using it again.
Based on your comment, I used half the thyme called for. I think I’ll use even less next time. Other than that, this is soooo good!
Great chowda’! It makes me think of when my wife and I were on our honeymoon in 1985 We went to Nova Scotia and the coast of Maine, thinking we were going to have lobster everywhere we went. Well, instead we had fish chowder everywhere and it’s one of our favorite memories. This recipe is great – need to double it though as it’s easy for 2 or 3 people to plow right through it (and I love leftovers!).
This was an awesome base recipe!! The family loved it!’ Substituted Tabasco and paprika for the spice. Added carrots , celery and used leftover 1 lb lime cilantro cod and cooked shrimp. So also include juice from 1 lime and some cilantro with the parsley!! Planning to make again soon!
So excited to find this recipe. It was delicious and easy!
Without a doubt, this is the BEST chowder recipe I have found in my 40+ years of cooking. Outstanding, and many thanks for sharing this. My wife who usually is not a cream soup fan, loved this.I made a few changes, such as adding a package of Goya jamon (smoked ham) bouillon powder. I have found that an excellent substitute for bacon or ham in a recipe. I used ghee instead of oil, I added three tins of minced clams, and a few shrimp, just because I had the and I don’t like to throw away food.I used the redfish, croaker and rock fish we caught. I always save the carcass after filleting them, then make fish stock with them.Perfect for a cold Virginia day. My Mom would have loved this.Another bacon/ham substitute is a few drops of liquid smoke.Thank You
Question, has anyone eaten it without the old bay. If so, how did it taste?
Hi, Billie! Here’s a good recipe for making your own Old Bay seasoning. I think that if you substituted even a few of the spices mentioned here, the flavor wouldn’t be impacted. Enjoy!
Easy and delicious! I added some diced celery with the onions, and used 10% cream (being very careful not to boil it).
It was my first time making this and I followed the recipe exactly as written. My family loved it and I will be making it again!
I followed the recipe except I added small sweet red peppers and used double the recipe for Old Bay but used Magic Shrimp Seasoning – Chef Paul Prudhomme. Since I am from the midwest and catch my own fresh water fish, I used carappie and bluegill filets. I also added a half cup of Fair Life whole milk. Outstanding flavorful winter nightFish Chowder!
I’ve made this recipe a few times now, both with and without the wine – Delicious every time! I usually use tilapia which works out great.
When we moved to Alaska in 2011, I didn’t know what to do with all the halibut my husband was able to catch that first year. I found this recipe and tried it. It is HANDS DOWN the best and easiest fish chowder I’ve ever made (maybe even eaten?). It’s ridiculously good, and the halibut stands up perfectly well in this recipe. I’ve also used lingcod and a mixture of the two. I try to stick to the recipe exactly bc it’s really great as is. I think the wine, though it says it is optional, is really essential and gives the chowder that little boost of flavor that makes it go from good to great. I’ve made it with milk and half and half when I haven’t had cream and it’s still delicious, but the cream is amazing. It is my go-to dish for potlucks, houseguests and anytime I’m asked to bring a dish. So good!!
This was AMAZING!! I used crappie with it and omitted the wine. It didn’t last long in our house!! Definitely making this again and again!
Excellent!!! Didn’t have clam juice but I had some mussels so I added a little bit of Wondra mixed with cream before adding to the pot. Oh, so good :) Love all of Elise’s recipes!
Thank you Catherine, I’m so glad you like it!