Reviewed: Jul. 26, 2006

I loved this recipe. I added scallops and the whole pot dissappeared. It's not too thick. The flavor is mild and well balanced. I live in Massachusetts and have had many different "chowdas" and this one is excellent.

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contentatbeach

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

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Reviewed: Apr. 18, 2006

We aren't fish lovers, and all I had was frozen salmon. This dish was good although a little fishy for my taste. I'd imagine with a nice cod it would be great.

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Shannon A

Cooking Level: Expert

Home Town: Chillicothe, Illinois, USA

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Reviewed: Apr. 9, 2006

Wonderful as directed! The second time we made it, I modified this by adding shrimp, scallops and using tilapia in place of the cod. I also used a lobster stock that we made last time we had lobster in place of the clam juice. Definitely a keeper!

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STARRCHILDE

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 27, 2006

Very good! I've made this several times and the flavor is always good.

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J HUTCH

Cooking Level: Expert

Home Town: Cambridge, Illinois, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 16, 2006

I made this recipe with an open mind...I wasn't sure what to expect, but it was fantastic! I gave several bowls away, and they were well received, too. I will certainly make this again. The bacon bits are a good addition; I think next time I will add some corn and green/red pepper as well.

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nmcormier

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: 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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CHERRY007

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Reviewed: Feb. 5, 2006

Great easy recipe. I used frozen fish, added a can of clams, LOTs of Old Bay, and half the evaported milk. Got rave reviews!

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cmbos

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Reviewed: Jan. 21, 2006

Great recipe, very simple to make. I added sweet corn; it tasted great and gave the soup added texture. Served it with some warm french bread and it made a very satisfying meal.

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sam

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Jan. 17, 2006

Rich, creamy, and delicious! This recipe tastes fattening but it really isn't. It reminds me of a blend of potato soup and clam chowder except instead of having the chewy bits of clam there is tender white chunks of fish.

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moonmist

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Reviewed: Jan. 14, 2006

Great recipe! We made a couple of changes: We used Tilapia because that's what we had, We used about 1 1/2 tsp old bay seasoning, doubled the mushrooms, added some shoepeg corn, topped it with crisp bacon and soup crackers. Thanks for the wonderful meal, we'll definitely make it again.

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AV8TOR

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Reviewed: Jan. 11, 2006

I love this recipe. I have made this several times now- it was a huge hit for Christmas eve dinner. I add shrimp, scallops, clams and corn as well. Must be careful to not cook too much after adding cod(or haddock) because it breaks down, so I add it in big chunks & cook it for several minutes longer until cooked thru. I also add a splash of sherry and some extra butter- yum!! Thanks!

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Islandgirl

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2006

Hi..loved this recipe. I'm avoiding pototoes at the moment so I subsituted with cauliflower and it turned out great.

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Miss Lyllith

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Dec. 6, 2005

I only used half the evaporated milk. This has become a favorite here.

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S

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Reviewed: Nov. 23, 2005

Made some changes since we don't live where you can get good "fresh" fish. I didn't use the clam juice this time or the evaporated milk since I didn't have any on hand. I replaced with regular milk. Next time I'll use more mushrooms & Old Bay Seasoning. We think if you could use fresh fish from the coasts it would be fantastic.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Nov. 18, 2005

I add canned clams (w/juice),very good

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SHERRIX2

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Reviewed: Nov. 15, 2005

I made the recipe as written and thought it was very tasty. The bacon on top is not only attractive, but really adds a nice flavor.

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CHERRY

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Reviewed: Nov. 3, 2005

This is very, very good. My husband loves it, and guests always like it, too. I substitute bell pepper for the celery just because I hate buying a bunch of celery and only using 1 or 2 stalks. I have made it several times with evaporated milk, but most recently I used 2% milk instead based on other reviews. I do think it came out better this way. We don't have cod readily available on the west coast, so I usually use catfish.

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ApplePieSF

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Reviewed: Oct. 28, 2005

I made this for visiting inlaws. They love fresh fish especially knowing my husband is the one who caught the fish! So I used the bluegill filets I had in the freezer from an earlier fishing trip. And I added a small bag of frozen shrimp (thought I wouldn't have enough fish). Man, this was really great and not that hard to make! We all loved it~I will totally make this again~it made me look like a great chef!

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ANYSA728

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Reviewed: Oct. 25, 2005

Fantastic! I used 2 cups chicken broth and 2 cups fish broth, and replaced the evaporated milk with skim milk. Also added some white wine, pinch of dried thyme, tsp parsley and a bay leaf. Will definitely make again!!

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WebsByMegan

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Reviewed: Sep. 21, 2005

This chowder had a great flavor, I used much more Old Bay and rockfish from the Chesapeake. I think that the amount of thickener (flour) called for is way too much, it was kind of 'goopy' and I am not sure if it was the flour or the evaportated milk but the color was an unappetizing gray-tan. Crumbled bacon on top was an excellent suggestion from another reviewer. I wouldn't make this again without some changes.

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