Reviewed: Aug. 3, 2012

A great starting point for a chowder recipe. I would probably jazz it up a little bit next time.

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Reviewed: Jan. 24, 2012

This was decent, but it needs some work to be really good. The directions for cooking the bacon and onion are a little flawed. The bacon, when cooked with the onion and added to the soup, ends up turning rubbery in the broth. The chowder itself really lacks seasoning. It needs salt and garlic to really flavor it properly. The recipe calls for milk, but states in the direction "milk product". I used cream to give the chowder a thicker texture. I also used a potato masher to help thicken it before adding the fish. This left some of the potatoes chunky. To make this better if I make it again, I'd cook the bacon crisp and remove and drain it, then use the drippings to cook the onions and a clove or two of minced garlic. I'd save the bacon and garnish the chowder with it at the end, then allow diners to stir it in before eating. (I cooked extra bacon to use as a garnish.)

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jan. 10, 2012

Really good, I added celery to the onion and used thick cut bacon. It's a keeper!

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cookinginprescott

Cooking Level: Expert

Living In: Prescott, Arizona, USA

Reviewed: Mar. 16, 2010

Too fishy for my taste.

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Peggy

Cooking Level: Intermediate

Home Town: Conway, New Hampshire, USA

Reviewed: Jan. 1, 2010

Very bland. I added frozen green beans just before serving, this give it a little more texture. With the leftovers, I pureed it and served it as a soup, more pepper was added. I like the simplicity of this reciepe.

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Suzieqs

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

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

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

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

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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