Reviewed: Oct. 4, 2009

I did add some chicken bullion, but otherwise followed the recipe. I finished it in the crock pot on low for 4 hours and served with fresh baked Rye bread and Caeser salad. Delish!

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Laura Bossart

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Apr. 7, 2009

Very nice, and very easy. I actually did not have baccon, but I did have left over ham and haddock fillet. I chopped the ham with the already cooked haddock, and it came out great! Also, the pre-cooked ham was probably a lot healthier than baccon!

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Tabitha

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Reviewed: Oct. 14, 2008

it should not even get one star, but the website makes you put at least one in - but really no stars.....

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SFB

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 6, 2008

We really liked this recipe. I only used 1 slice of bacon and used 6 potatoes and a little chicken bouillon in the cooking water for the potatoes. I also used tilapia because that is what I had. I just cut it in very big chunks so it wouldn't fall apart as easy and stirred it carefully after I added them.

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gotpeace91

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Reviewed: Mar. 31, 2008

Great recipe, loved it, I did change a few thing, added celery, carrots, freah bay leaf and fresh thyme to the potatoe mixture. I also used 5% cream and cooked the potatoes in chicken broth. Added a little hot sauce near the end and the results were fantastic. Thanks for the great recipe.

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CYNTHIA VAN

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Reviewed: Sep. 26, 2007

I'm afraid I could hardly taste the fish at all. Maybe it was because I used thick-cut bacon, but it tasted more like "Bacon-Onion-Potato Soup" than fish chowder. Sorry; maybe I'll try again with more fish and less bacon, or put some clam juice in with the potatoes.

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Rachel M.

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Reviewed: Apr. 12, 2007

I loved this chowder partly because it wasn't to fishy tasting and partly because it wasn't filled with heavy cream. I sauted celery and garlic with the onions and bacon and added about 1/8 cup of half & half with the milk. This was even better the 2nd day. Thanks for a great recipe that I will definitely make again.

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Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Mar. 9, 2007

I added cubed cheese and served it with toasted whole grain bread slices. It was quite good.

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MARIBEL86

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Reviewed: Dec. 7, 2006

THis was great but I made a few changes so I could throw it in the crockpot... I didn't have any onion, so instead used a couple of ribs of celery and cooked them up with about 1/2 a pound of bacon. I used frozen diced potatoes (about 2 cup) and added a can of sweet corn. I made a white sauce (to thicken my milk a bit). I used whiting (about 4 fillets. I cooked the celery and bacon before adding it to the crock. Cooked it on high for about 4 hours - came out delicious! Even our kids loved it.

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Lollychester

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Reviewed: Dec. 4, 2006

I prepared this chowder for a church dinner for 75 people. It was a tremendous hit. Most people came back for seconds, a few for thirds. Easy to and quick to prepare.

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L.R. Sullivan

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Reviewed: Nov. 22, 2006

This was just like my mom made many years ago when I grew up on Long Island. I used 12 oz of cod filet (nice firm white fish) and I also added a stalk of celery finely chopped to the onion. I used fat free 1/2 and 1/2 and some milk to get the right consistency and a couple of dashes of hot sauce. It needed salt very badly! and oh, I cooked the potatoes mostly in chicken broth. Guess I changed it somewhat, but t was really delicous. My 90 yr old dad said it was just like mom used to make....a real complement for sure!

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LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: Mar. 20, 2006

Hi Guys: I must say, preparing this recipe was great. It was so good that my fiancee who doesn't like soups, enjoyed this one very much. To the point that he had 3 bowls. I really recommend this recipe and thanks to the person who shared it with us.

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Kathy S.

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Reviewed: Sep. 27, 2005

This was very very good. I used dried beef insead of bacon to cut down on fat and it was very good. I did add some lemon juice and salt and pepper we will have this again for sure.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Jul. 17, 2005

i found this chowder to be a little bland

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MRSPETEL

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Reviewed: Nov. 14, 2004

Oh so very good. And it is versitile too! You can use many different kinds of fish (although something firm works best).

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ENGINEERGIRL

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Reviewed: Oct. 16, 2003

I have to review this recipe again because it's just soooo good! This time, I added celery, mushrooms & scallions w/ the bacon & onion sautee, also used half & half instead of milk and chicken broth in place of the water for potatoes. I also added 1 can of corn - again I used leftovers, grilled swordfish steaks in a terriyaki marinade. I have not tried raw fish yet, but this recipe will work with anything - very versitile and absolutely perfect!! I get such great compliments on this dish, you have to try this! Thank you again for an awesome recipe!

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PETRIE27

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Sep. 25, 2003

This meal was delicious. I have always wanted to make my own chowder. This was perfect. The next time I will put more fish in it though.

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REJJP

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Reviewed: Mar. 11, 2003

This is great and it is really easy to prepare as well. Despite being such a simple recipes, it taste wonderful. I added a little light soy sauce to enhance the taste.

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PUREDIVINITY

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Reviewed: Nov. 4, 2002

Very good fish chowder and easy to make. I did add some chicken broth instead of water to cook the potatoes in. I also added some cream instead of milk.

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Lisa

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Reviewed: Sep. 7, 2001

This is a very simple, tasty recipe. I used flounder instead of haddock and it would be good with most any fish. I also used cream in place of the milk, and it had a delicious, rich flavor.

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