Reviewed: Nov. 13, 2009

Very tasty, and so quick to make. I cut water and milk back, added prawns, and thickened it. I also added the grated carrot, as suggested for color. Superb, and rated 5 stars by all who ate it.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Jun. 8, 2009

I have a dozen fish chowder recipes but this is the best and easiest. I'm throwing the rest out.

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ELDEN_ROSS

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Reviewed: Jun. 3, 2009

I added paprika,crushed red peppers and it was pretty decent. Also only used two cups of milk.

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MARA1423

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Reviewed: May 26, 2009

I followed this recipe to a T ~ it was watery and tasteless.

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Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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Reviewed: May 6, 2009

Loved this recipe, but added creamed soup. Broccoli or asparagus works well. Adds a bit of thickness as well as a mild salty taste.

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Bluehazeleyes57

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Reviewed: Apr. 21, 2009

This recipe was delicious, but we did make a few changes. We added carrots, some jicama, and used butter instead of margarine. We also used chicken broth instead of water. I think that these added a lot to the recipe. We have three kids aged 7, 4, and 2, and they all loved it. We would definitely make again and would consider make a roux the next time to make it easier for the kids the eat (less liquid). With the changes, I would rate this a 5!

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threeengels

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Reviewed: Apr. 20, 2009

Used 4 cups Milk with 1 can Evaporated Milk and only 1 cup water. Thickened with a bit of flour. Added 1/3 lb shrimp and 1/3 lb Bay scallops. AMAZING" !!!!

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bestbookie

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Reviewed: Apr. 4, 2009

I made this last night for myself and my 20yo picky granddaughter and it was just awesome! She refused to try it at first, saying fish soup was gross but when she took a taste, her bowl was cleaned faster than mine! We loved it and will make this again and again! I thank all the good cooks submitting recipes...I haven't found a bad one yet!

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Kanike

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Reviewed: Mar. 17, 2009

I absolutely loved this. I added a few things because I like food a little spicy. I added chopped chives and celery. Also some package seasoning which is a blend of spices and herbs, and just a little curry to the mix. It was wonderful. I also changed the proportion of milk to water as suggested by other people. It was thick and delicious

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jaci

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Reviewed: Mar. 15, 2009

Great recipe! My husband loved it -thank you. I modified it just a little - I used crappie and bluegill as that was what I had, cut back the water, added a can of cream of mushroom when the potatoes were tender, then reduced the amount of milk by adding just somewhere in the neighborhood of three cans (I used the cream of mushroom can) of milk. I also thickened my soup up with a little corn starch in more cold milk, stirred well and added to really hot soup. Thanks for posting it - I love looking for different things to make!

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tessmadmom

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Reviewed: Mar. 2, 2009

I don't know that I am the best reviewer for this type of dish as I am not a fan of fish, but I am still putting one here. This was ok. It definitely helped to disguise the fish flavor. It was really good with toasted garlic bread. It does not freeze well though, so don't try it. I didn't think it would, but the recipe made so much I didn't want to just throw it away.

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Panther Girl

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Reviewed: Mar. 1, 2009

Great recipe! I read a few fish chowder recipes but this is the one I went with because it has a great basic style and I'm happy I did. I modified by using chicken broth and clam juice instead of water and I used evaporated milk. I used flounder and added a few stalks of chopped celery the result was a chowder that was good and creamy, delicately flavored with the notes of fish and sweetness from the creamed corn. This recipe seems easy to adapt too and I look forward to trying out different styles. Oh and I used corn starch to get my chowder to the thickness I wanted.

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Janan

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Reviewed: Feb. 28, 2009

I used whiting for the recipe and it turned out fine. I used the full 5 cups of milk- probably only needed about 3 cups of milk. Used a slotted spoon to scoop out the potatoes/fish/corn part then added some of the milk on top. Will make again!

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teqkeely

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Smyrna, Georgia, USA

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Reviewed: Feb. 19, 2009

This is a very tasty chowder; it's good with tilapia, in addition to cod. I concur that extra milk makes it thicker and creamier. I've also found the creamed corn to be an optional ingredient: it's plenty good with just the fish, onions, and potato!

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ZAGREUSMD

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Reviewed: Feb. 16, 2009

Okay, I picked this recipe because it had good ratings and seemed simple. Boy, was I wrong. First off, the onions burned within several minutes and when I added the water and potatoes, they were floating in a nice brown burnt onion water. I added more potatoes, less water and less milk because there is no way you'd get a nice thick soup with three potatoes and that much liquid. Still, the consistency was then, so I decided to add flour, which instead of making it thicker, only clumped up and floated at the top. It's still simmering as I type and I am hoping that it will turn out halfway eatable. I know that I won't use this recipe again, even if it tastes alright, because it was a pain to make.

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NillaWafer88

Cooking Level: Beginning

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 11, 2009

I made this for the first time as above with the following changes, along with the onion, add 1 chopped leek. With the potatoes. Simmer for 12 – 15 minutes only, they’ll finish with the milk and corn. I separated out 1 cup of milk and mixed that with 1/4 cup of flour which I used to both slow the soup and thicken the broth right before serving. I also used 2 tsp. Old Bay Seasoning along with one packet of vegetable Bovril. Additionally, Cod isn’t necessary. I used a pound of Pollock, and enough Halibut, Shrimp and Scallops to make up another pound. Finally, do not under any circumstances allow your fish to stew for 15 minutes. By all means stew the rest of it until it’s reached a slow boil but once you add that fish, no more than 5 minutes to finish it. Any more and you’ll ruin that delicate meat. It was delicious and consumed with zeal.

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Raedwulf

Cooking Level: Expert

Living In: Okanagan, British Columbia, Canada

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Reviewed: Dec. 16, 2008

Followed this pretty closely - didn't use any water. Used mostly NF milk, with a little cream thrown in for good measure. Used regular frozen corn. Added one garlic clove. Served with Cheddar Bay Biscuits. Great on a chilly night!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 15, 2008

Maybe I did something wrong but this tasted horrible. I hate wasting food but we had to throw this out.

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sbbcooking

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Reviewed: Dec. 7, 2008

My husband made this recipe this weekend and it was really, really good. And unlike most fish dishes, it tastes great re-heated! He did make some changes: Added 6 slices of cooked bacon bits, made a butter and flour roux to thicken, and added a little less than a pint of cream. And he added some cayenne to give it a little kick. My only complaint is my house still smells like fish, and he made this two nights ago!!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Oct. 28, 2008

I fried 3 strips of bacon in my 5 qt dutch oven. I put the bacon in the freezer for another day. I drained all but 1 tblsp of the bacon grease and sauted the onion and potatoes in the same kettle (no water at all). Stir often to get the bacon bits off the bottom for lots of flavor. Then I added the creamed corn, 2-1/2 C Skim Milk and 1 C Half & Half. Added my fish, S&P, (black pepper and lots of it), cayenne pepper, dried dill weed and 2 tblsp butter at the end. DELISH!!!

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Marilynn

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Port Orange, Florida, USA

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