New England Fish Chowder

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! I too used bacon instead of salt pork. Added rosemary(because we love it and smoked paprika as someone else suggested. Easy & yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Super Yummy! I used Cod fish for this recipe and substituted 3 c. chicken stock and 2c. white wine for the fish stock since I only had the fillets to work with. I used about a third a package of center cut bacon for the pork which worked excellent and added a nice saltiness to the broth.

This recipe was Super Easy To Follow. Cooked the pork, added butter, diced potatoes, onions, thyme, sea salt, cracked pepper. Smells Good! Added the chicken stock and the white wine, let simmer, added the fish, cooked up SO QUICK! Finished cooking off the heat just like the recipe said. I did add some potato buds to thicken it up a bit, but I suppose if I had added an extra potato it would have been just fine, still was a quick fix.

When I added the cream it turned a beautiful color! This looked just like restaurant-style fish chowder, and the taste was divine!

* If you prep veggies ahead of time, I swear this is a 30 minute meal!

This one is definitely a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great soup. Reminded me of New England Clam Chowder which I have not been able to eat in a long time since I developed a shellfish allergy. I made my own fish stock which was easy. Problem was I could only get Golden Tile Fish heads and bones and it made the stock greasy so I had to skim the fat off the top. When I make it again, I will use bacon as I found the Salt Pork too salty even after cooking it so well, they were chrunchy nuggets. This is a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for a grouchy 60-y-o Maine bush pilot, who loved it: "Don't know who this chef fellah is, but you should write him a lettah and tell him this is great!"

Used bacon instead of salt pork, fresh Maine haddock fillets, a big salmon head--but no fish bones for the stock, added 2T salt + 1/2t pepper BEFORE the fish--I needed to break up the fillets, so stirring later wasn't an issue for me, mandolined the onions instead of dicing them--more elegant, didn't peel the potatoes--next time I might salt them + stir + cook them for a few minutes before adding the stock, because the potatoes were underseasoned compared to the finished chowder.

Don't skip OR CHOP the thyme leaves--the visual presence of tiny dark green leaves in the creamy chowder is quite elegant, and the crispy bacon topping will be so popular that you might as well go ahead and cook up a whole package of it.

Stellar recipe if you can get the seasoning right!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow, I found this recipe by goggling thur lots of chowder recipes and found this to have so many great reviews decided this was the one I was going to make for my dinner party. It was better than I imagined and all my guest went home wanting the recipe, one wife commented that her husband woke up telling her that they must get the recipe as it was the best he'd ever had!!
I also subsituted smoked cod and it was so tasty. 100% recommended.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very tasty. I didn't have the supplies to make the fish broth so I used a mixture of vegetable broth and Chicken broth. It is more like a bisque though.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Recipe is clear and produces a terrific taste. I also re-made the recipe with modifications described by other evals (store bought fish stock , whipping cream, etc.. Again, terrific flavor and texture. Annie , Fremont , CA

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Living in Maine, I've tried many fish chowders...some good, some not so. This recipe was awesome, better than most restaurants. My son is a fussy eater, so I made a few small modifications. I used bacon, & in the end, I didn't use it for garnish, I just put it in the chowder, which was a very good crunchy surprise. I diced the onions very small & used thyme. I diced the potatos small, instead of slicing them. I used 1c. heavy cream & 1c. half & half. It was a good consistancy w/the potatos as a thickener. My fussy son LOVED it & my husband, who isn't a big fish chowder fan also liked it very much. Thank you Chef Jasper!!! PS...I used store bought Seafood Stock, as I couldn't make my own fish stock.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! Even my kids ate it! I made a few alterations. I sauteed chicken thighs and used the fat from that instead of pork. The fish I had was Cod. I boiled some fish parts in homemade chicken broth to give the broth a more authentic chowder flavor. After the potatoes were cooked I used the immersion blender and did a quick blend, still leaving lots of satisfying potato lumps. I also dialed down the cream to 3/4 cup. It was so good we are looking forward to eating the leftovers!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very, very good. Used store bought fish stock and light cream but next time will use heavy cream. It does make a difference in texture.