recipe reviews for:

Favorite Fish Chowder

“Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Nov. 10, 2009

This was edible, but it was not good. We ate enough to stop hunger pains and then pitched the rest of the pot. The fish and potatoes weren't bad. The broth - it tasted like we dumped the fish and potatoes into hot evaporated milk and nothing else. We didn't really consume the "soup" part - just picked out the fish and potatoes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ABCDEFG679

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

Awesome! This is the closest recipe I've found to what my mom makes - must have carrots though - those are a necessity!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Eowyn

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2009

Used Arctic Char, fish broth for the water, and added dill in the seasonings. Delish.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kendra

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2009

This was excellent soup. My soup-loving 5-year-old even asked for seconds!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NEVAS.MOM

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2009

I knew this was going to be good, an old time New Hampshire seacoast recipe. Added 1 clove garlic with the onion and butter, went a bit heavy on the butter for an added 2 tbsp. Also added 3-4 shrimp and 3-4 scallops to spruce it up. Loved it. Thanks.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

zeke2710

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2009

Great New England style "chowdah"! I made a few changes and used haddock which was on sale (do not use FAS, frozen at sea, which will fall apart much quicker). I halved the recipe using about 1 1/2 pounds of fish, and only 2 cups of diced potatoes. Since we like our "chowdhah" a bit thicker I added 2 tablespoons of flour after the onion softened in the butter.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Mark

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2009

My husband loved this. I added a little bell pepper,celery,spicy seasoning and garnished with chives. There was plenty of juice for us without adding extra. I'll definatley make this one again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

duckluck

Home Town: Loxley, Alabama, USA

Living In: Bokeelia, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

I thought it was delicious! My roommate and I finished it in one sitting. I do think next time I would add clams or scallops, just to give it more meat.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2008

Awesome stuff. I used regular milk instead of evaporated. Other than that I kept it plain and simple. Also, try using crumbled Saltine crackers if you want to thicken your soup...that's the way my Nova Scotian ancestors made their chowder :)

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

this was a fantastic recipe, i recomend serving it into a mug since it is soup

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lorie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2007

Easy and tasty. I used whiting because it was what I had on hand, and I had to use more water than what the recipe called for to cover the potatoes. This is a really big batch so I just made half. Edited to say: Best to eat this all in one sitting. Leftovers did not taste good at all.

Was this review helpful? [ YES ]
10 users found this review helpful