Reviewed: Mar. 22, 2012

This is a great authentic recipe, just like we have had many times in Bermuda. However, you must add Outerbridge's Sherry Rum Peppers Sauce to give it the wonderful Bermuda taste. This is the Outerbridge's sauce with the black label. You can google it and find suppliers. I order 3-4 bottles at a time- great on eggs and other soups, stews, or on anything that needs a little zip.

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Reviewer:

PEACHESFROMGEORGIA

Reviewed: Nov. 6, 2011

Excellent soup base. I will reduce the veggies next as there was more veggies than broth. I added extra seasoning like all spice, cloves, cumin, cayenne, and paprika. I use walleye as I found it is the best white fish.

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lissa

Reviewed: May 27, 2011

We just got with dinner, and this was so wonderful! Felt like a vacation at home! I somehow missed the tomato paste until I was cooking this so I substituted ketchup, it worked anyway. I added dashes of nutmeg, cumin, cinnamon, and cayenne. I used rockfish b/c the man at the seafood counter said it was the same thing as red snapper. This was so good I will make again, but next time I will use 2 lbs. of fish instead of one as we all wanted more fish. Great dinner though! Incedently I served this w/ slices of lemon basil baguette and olive oil for dipping, Longboard beer and for dessert Coconut gelato and mixed tropical fruits.

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Reviewer:

Popcorn

Reviewed: Apr. 10, 2011

I had some fishy fish, the spice helped calm down the fishyness...this was so great I am making it again just two weeks later.

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dnmne@comcast.net

Reviewed: Mar. 13, 2011

I did everything as written except that I forgot the potatoes. It's a little bland. If I made it again I'd add some extra seasonings.

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KKH3

Reviewed: Feb. 9, 2011

Perfect!!! Brings back memories of home!!!

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seaward

Reviewed: Nov. 30, 2010

LOVED it!! I did add more spices though: cayenne, nutmeg, tumeric, cumin, dash cinnamon, ginger and coriander. This was I think what Crogirl had put in her review. Sorry, I know its not fair when people give a rating and they dont even make it like recipe states but I just didnt think there would have been much flavor, not even salt was listed! I just couldnt pass this up and NOT make this. SORRY!

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Reviewer:

paulac

Cooking Level: Intermediate

Reviewed: Oct. 17, 2010

Delicious! I added 2 tbsp of Black Seal rum and 2tbsp of Outerbridge Sherry Pepper sauce that I brought back from my recent trip to Bermuda. This soup brought back great memories!

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Reviewer:

Sasha

Reviewed: Sep. 11, 2010

This was great the first night (a little pricey, but still great)...however the leftovers didn't go over as well. Overall, I'd make it again in a heartbeat.

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Atarah

Reviewed: Jul. 21, 2010

This is tasty, tasty, tasty! And, although it tastes fabulous the first night, if you can make it up the day before? .... All the better! This is one of those dishes that loves to infuse the flavor of its ingredients into the fish ... so making it up, letting it cool, then popping it into the fridge overnight and slowly warming it the following day before serving (or the third day, even) will bode well for you. This is a keeper ... and you don't have to change a thing unless you use a different type of fish (I've used red snapper and talapia so far). Happy chowder eating!

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