Oh my goodness. This was unbelievably good - better than the fish chowder my New Englander in-laws make! I used 3 tsp. of Old Bay, and a bag of frozen pollack (which, to be honest, wasn't 100% thawed when I put it in, but seemed to come out okay in the end). I also let the soup simmer for a minute after adding the flour/clam juice mixture; the thickening magic of flour doesn't happen without heat. I used 8 oz of mushrooms, and I highly recommend the hot pepper sauce. I didn't have any problem with the texture - it's true that this isn't one of those thick-as-mayonnaise chowders, but it's also true that it's some tasty, tasty stuff.
Was this review helpful?
[
YES
]
6 users found this review helpful
What's this?