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: Apr. 28, 2012

This is excellent made no changes to this recipe Next time a little more fish and a little less potato Will make over and over

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

Reviewer:

robinr

Reviewed: Apr. 24, 2012

Very good! My first time ever making this. I did 1/4 of the recipe, doubled the fish (that is what I had on hand), and used 2 Tbsp of milk powder with the 3/4 cup of milk to substitute for the 3/4 cup evaporated milk. I found it a bit too peppery, but that might just be due to measuring error. :) I would make this again.

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

Reviewer:

My Husband's Wife

Cooking Level: Intermediate

Reviewed: Apr. 3, 2012

Used 1 lb Hake and 1 lb shrimp. Very good! Will be using again!

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

Reviewer:

wifeymaterial

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

Siple to make. I smoked the fish first.Gave it a great flavor.

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

Reviewer:

Lynn

Reviewed: Mar. 6, 2012

My husband and I LOVED this! I followed the recipe almost exactly except I added flour in the beginning like other reviewers suggested and I also added dried dill weed and carrots. I used Pollock instead of Cod because it was on sale. Still good reheated as well since we had plenty of left overs!

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

Reviewer:

Elie

Cooking Level: Intermediate

Home Town: Hillsboro, New Hampshire, USA

Reviewed: Feb. 27, 2012

Great soup! I used perch, and it tasted great. also halved recipe. Next time I too will add flour to the butter/onion after onion is browned to thicken soup, as it was a little runnier than I like. Also add some garlic with onion. Maybe even try carrots? YUM

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

Reviewer:

NICOLELYN

Reviewed: Feb. 22, 2012

This is a very good recipe, but I use half n half in place of evaporated, I also use Haddock, and I use the old fashioned Mainer way, we use Salt Pork rendered, bacon leaves too much bacon flavor..I prefer to taste the Fish..but overall good recipe!

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

Reviewer:

LB in Maine

Reviewed: Feb. 20, 2012

this was a great recipe as a starting point. I cut the recipe by half like most other people. Added: chicken broth carrots (for sweetness) corn celery bay leaves **Fresh Dill is key. cod and smoked salmon made a rue to thicken and used cream and milk. Great recipe. thank you. i will definitely be making this again

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

Reviewer:

sarah

Reviewed: Jan. 29, 2012

I made this for dinner last week. It was so quick and easy and was one of the nicest fish chowders I have had... I only had about 1 lb of cod so I added halibut and also about 8-10 shrimp. I cut down on the pepper to 1 tsp and even with that it was very peppery... it makes a lot of chowder and we have had it for a couple of meals, and I gave some away to my daughter and her husband... I will definitely make it again... my husband absolutely loved it.

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

Reviewer:

Cheryl H.

Home Town: Hamilton, Ontario, Canada

Reviewed: Jan. 27, 2012

This was fantastic! I came home from work and told my wife we were having fish chowder, her response was "I don't like fish chowder." As she finished her second helping, she admitted that she may have spoken out of turn. I jazzed it up a little (no disrespect to my fellow New Hampshirite) by using cream of shrimp soup (undiluted) instead of the evaporated milk (I didn't have any in the house), and added 1/2 cup or so of clam juice. The shrimp soup gave it a delightful rich texture, but be careful about salt, definitely taste before adding any more. My son is also not a fish eater, so I added a can of corn to see if I could fool him into eating some. The end result was a nice corn chowder with fish as the protein. This is definitely a staple in our house from now on...and very easy.

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