Food Network
Home> Recipes> Seafood>
Seafood Chowder Recipe

Seafood Chowder

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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: 29

Showing 1-10 of 29

Sort by:

Newest

  • on February 09, 2013

    Flag

    It was a fabulous chowder!!! It didn't need the cream or anything else, but perfect just the way the recipe was written.My fish monger didn't have monk fish, so I used grouper. What a wonderful & delicious way to ride out nor'easter Nemo!

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

  • on January 08, 2013

    Flag

    It is a very time consuming recipe. It is worth it! The finished product tastes like I ordered it in a high-end bistro.

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

  • on November 21, 2012

    Flag

    Fantastic! Phenomenal! Oh sooooo good! Followed the recipe exactly except had to substitute rockfish for the monkfish! Ina, you NEVER disappoint! Thank you!

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

  • on November 06, 2012

    Flag

    This chowder was amazing!!! I will definitely be making it again very soon :

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

  • on November 02, 2012

    Flag

    This soup came out phenomenal. I decided to incorporate mussels and calamari in addition to the shrimp and scallops. I also used bass fish instead of the recommended. I omitted the heavy cream but the recipe was still a hit. Although the process was a bit time consuming it was worth the wait!

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

  • on October 20, 2012

    Flag

    This was sooo good and a great alternative to the thick pasty seafood chowders. I made the fish stock exactly as written and it brought out the the subtle fresh fish flavor so much better than the cream versions. I had to make some substitutes to the variety of fish as other reviewers had to based on availability and preference but that was the only change. YOU HAVE TO TRY THIS ONE!

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

  • on October 18, 2012

    Flag

    This is a seafood lover's delight!! I made the stock as directed and it was awesome! My fish market didn't have any monkfish and he suggested cod (I wasn't going to buy the first substitute of lobster! and it worked out great! While it took a long time to make with making the stock as well, it was extremely easy!!! The perfect addition was some crust bread to dip! Will be making this again!! Very soon, I hope, since even though I doubled the recipe there was barely any left!

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

  • on October 13, 2012

    Flag

    This chowder recipe is the BOMB!!! OMG! It is delicious beyond delicious! It tastes just like a chowder from a fine seafood restaurant. It's easy to make, take a bit more time however than what's posted, but it sure is worth it! I made three modifications: I made my own stock, but instead of using water like the recipe calls for, I used prepared seafood stock from the grocery store. OMG! It added sooooo much flavor! The other change I made y was omitting the crab. I love crab, but couldn't find any that was on sale and I didn't want to pay the high price. The last thing I did differently was use halibut instead of monkfish. I couldn't find monkfish either. If you make any changes to the fish, make sure you talk to your fishmonger to make sure you get a fish that won't break apart when cooking. Halibut works perfectly. People, I'm telling you - this recipe is to die for. With it for dinner, we had warm sourdough bread and salad. YUM!!! Thank you Ina!

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

  • on October 12, 2012

    Flag

    This recipe was amazing! My only changes were that I used haddock instead of monkfish since my fishmonger didn't have any monk. I knew it would flake but I figured that wouldn't be too bad. Also, I added a bit of cayenne for zip. My mistake was a slightly longer cooking time because after I added the fish and cooked for 7 minutes I was about to shut it off and noticed the haddock still sitting in a small bowl towards the back of the counter. Duh! I had forgotten it. So I added it into the pot and had to cook for another 3-4 minutes. But I got it ALMOST perfect! So tasty! Ina, you were right, the home made stock is essential and so easy! Thanks Ina.

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

  • on September 22, 2012

    Flag

    Just what I was looking for! This is surely a keeper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

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.