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Fish Chowder
SUBMITTED BY:
AMYTHE
PHOTO BY:
Allrecipes
"The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!"
RECIPE RATING:
Read Reviews
(162)
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PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1/8 teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
1 cup clam juice
1/2 cup all-purpose flour
2 (12 fluid ounce) cans evaporated milk
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DIRECTIONS
In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
Add chicken stock and potatoes; simmer for 10 minutes.
Add fish, and simmer another 10 minutes.
Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.
FOOTNOTES
Wine Tip
Try with a
Chardonnay or Pinot Gris
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REVIEWS
Reviewed on Nov. 11, 2003 by
GINNYG
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GINNYG
Nov. 11, 2003
Fabulous!
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22 users found this review helpful
Fabulous!
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Reviewed on Sep. 12, 2005 by
Mariah Long
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Mariah Long
Sep. 12, 2005
This chowder is AMAZING! I accidently overcooked the potatos, so I would be sure to follow cook time to a "T". Still turned out great. The only thing I changed was mincing the celery and mushrooms, and I only added one can of evaporated milk. Great combo with the fish especially for those who don't like chewing on rubbery clams. I am from the Pacific Northwest and we have a lot of famous chowder houses up here. A trick I learned when searving chowder is to put a bit of butter and a sprinkle of pepper on top. (Thought I would pass it on) This chowder is already very rich and creamy so I am eating it just the way it is. I saw a lot of comments stating this is a bland chowder and I did not find it so. I put in a lot of pepper cause that is the way I like chowder, so maybe give that a try. We had garlic sticks with ours and it made a great meal!
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13 users found this review helpful
This chowder is AMAZING! I accidently overcooked the potatos, so I would be sure to follow...
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Reviewed on May 2, 2003 by CAROLE ROCK
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CAROLE ROCK
May 2, 2003
This really was easy and extremely adaptable. I used catfish, but any white fish would work well - even a mixture of fish. I increased the Old Bay Seasoning to 1 tsp +, and added the entire bottle of clam juice. I also added 1 Tbls more than called for of flour, to make it a little thicker. Next time I'll add the crumbled bacon into the soup, rather than use as a topping. Top with parsley. KEEPER!
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12 users found this review helpful
This really was easy and extremely adaptable. I used catfish, but any white fish would work...
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Reviewed on Mar. 15, 2003 by DEEGEE
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DEEGEE
Mar. 15, 2003
Outstanding recipe. Instead of the cod, I had leftover grilled striped bass that I used, which made it a bit faster and also gave a hint of smokiness. I also put in some finely sliced scallions - added the white part before I took it off the heat and added the green part with the evaporated milk. Really great for a quick summer dinner. Would definitely make again.
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12 users found this review helpful
Outstanding recipe. Instead of the cod, I had leftover grilled striped bass that I used,...
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Reviewed on Feb. 17, 2006 by CHERRY007
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CHERRY007
Feb. 17, 2006
“What’s Old Bay?” you ask. Try this: celery seed, black pepper, bay leaf, cardamom, mustard seed, cloves, paprika, and mace. Didn’t have cod, so I added shrimp during the last 5 minutes of cooking. (Don’t overcook shrimp, otherwise they get rubbery).Also didn’t have clam juice, so I used extra chicken stock. Instead of evaporated milk, I used 2%. As others mentioned, I added corn, extra mushrooms, and crumbled bacon on top. Mmm...Mmm...Good!
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11 users found this review helpful
“What’s Old Bay?” you ask. Try this: celery seed, black pepper, bay leaf, cardamom, mustard...
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Reviewed on Jan. 25, 2004 by LINDYLALOO
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LINDYLALOO
Jan. 25, 2004
Excellent chowder! An easy recipe to make substitutions and additions. I chopped red chilis and put into sauteing onions and celery. This gave a little 'bite'.
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10 users found this review helpful
Excellent chowder! An easy recipe to make substitutions and additions. I chopped red chilis...
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Reviewed on Aug. 20, 2003 by SAGACIOUSS
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SAGACIOUSS
Aug. 20, 2003
Ode to the soup.....hip hip hooray. We decided instead of fish to put in 1lb of sea scallops, 1/2 lb large shrimp (diced), 2 cans of chopped clams with the juice in. We also found that pureeing the onions it gave it a more distributed flavor....smack. Also a dash of tobasco. BEWARE: This is a Jamboozle of soup be prepared for dinner guests or have lots of butter containers for freezin your left overs. Sincerly: Sagaciouss the soupvixen
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10 users found this review helpful
Ode to the soup.....hip hip hooray. We decided instead of fish to put in 1lb of sea scallops,...
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Reviewed on Mar. 15, 2003 by YOGIMOM
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YOGIMOM
Mar. 15, 2003
This was soooo good! My husband's first response was, "Darn, that's good! Why haven't you made this before??" I did make a few changes though... but I think the recipe as written would be just as yummy. I used 1lb red snapper, 1lb cooked baby shrimp and some chopped clams. I had lots of clam juice, so I used 4 cups clam juice to 1 cup chicken broth. I also used half and half rather than evaporated milk and found that 16oz was enough. Used Lawry's great garlic salt with parsley and lots more Old Bay's to taste. I can't recommend this recipe either way highly enough.. we will have it again and again and again!
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10 users found this review helpful
This was soooo good! My husband's first response was, "Darn, that's good! Why haven't you...
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