Food Network
Home> Recipes> Seafood>
Fish Chowder Recipe

Fish Chowder

Recipe courtesy Fresco's

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 7

Showing 1-7 of 7

Sort by:

Newest

  • on March 26, 2011

    Flag

    Great authentic tasting Bermudian Fish Chowder! I used 2 tsp. red pepper flakes instead of the 1 Tbsp. and it was STILL too spicy (I didn't even bother with the sherry peppers, so I suggest 1 tsp. instead. Used 3 large carrots instead of 1, and 1-1/2 lbs. of Grouper... better amount fish in final product! Used 2 cups of tomato juice, 2 cups of fish stock AND 1 cup water. The rum is a must! Now I consider this recipe perfect... just like at the Hog Penny!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2011

    Flag

    We absolutely loved it. I substituted cod and ocean perch for grouper (easier for me to get in the great white north, and they held up nicely. We also used Myer's and regular sherry.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 05, 2007

    Flag

    the store didnt have grouper, so I used catfish instead hoping that it would'nt fall apart... bad idea. the flavor was great, but the broken fish gave a strange texture... stick to grouper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 08, 2007

    Flag

    Not to hard to make. I use Myers dark rum intstead of black rum and hot pepper vinegar with a touch of sherry instead of sherry peppers. I also add corn and sometimes rice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 10, 2005

    Flag

    I'm not sure if the recipe is correct regarding the amount of red pepper flakes. I put in half the amount listed and my family still coudn't eat it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 11, 2005

    Flag

    I made this and it was exactly the same as the chowder we had at the Hog Penny. Fabulous!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 02, 2004

    Flag

    A lot of work, but worth it. Thanks Rachael! Glad you made it to Bermuda.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.