Reviewed: Sep. 17, 2005

pretty good, but somehow I expected it to be better

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JJGUETSH

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2005

yummy! i used milk in place of the clam juice as i didn't have any and used regular milk in place of the condensed milk - still nice and creamy. A handful of fresh parsley at the end adds a nice touch :)

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CANRUNGREEN

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Reviewed: Sep. 13, 2005

Great stuff! At the suggestion of other reviewers, I upped the amount of OldBay to about a tsp ... but could have used even more. The final result is a bit bland (but I tend to under-season, specifically under-salt). I did substitute half-n-half for the evap milk, plus I added about three cups of ready-to-eat smallish frozen shrimp ... and a small bag of frozen shoepeg corn. Yum! A keeper!

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: 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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Mariah Long

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Idar-Oberstein, Rheinland-Pfalz, Germany

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Reviewed: Sep. 10, 2005

This was fantastic. I used tilapia instead of cod and left out the clam juice (I'm not a big seafood fan). I loved it and even my two year old wanted more! Will definately make it again and again.

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Teresa

Cooking Level: Intermediate

Living In: Iron Mountain, Michigan, USA

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Reviewed: Sep. 9, 2005

It was "chowdery", but a bit lack luster. I did feel it could have had a little more flavor. I changed a few things: #1. upped the Old Bay to 1 teaspoon #2. upped the mushrooms #3. used 1# fish,and 1# fresh shrimp #4. minced up 1 heaping tablespoon of fresh ginger #5. When the soup was done cooking I tossed in a handfull of minced fresh Cilantro. #6. Served with bacon to sprinkle on top, along with shredded med cheddar cheese. My company RAVED ABOUT IT! When soup is good the first night you KNOW it's going to be even better the second night! Original recipe was 4 stars, but once I reved it up... I felt it was 5 star!

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Queen Of Short Cuts

Cooking Level: Expert

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Reviewed: Aug. 22, 2005

This is a terrific recipe. I made some changes to suit my family's tastes -- doubled the mushrooms and celery, substituted vegetable stock for the chicken stock, and substituted vegetable broth for the clam juice. Also, as many others did, I used regular milk instead of evaporated. We'll make it again, for sure!

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Mark S.

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Reviewed: Jul. 26, 2005

This is the BEST chowder ever!! I've made this at least 5 times and it comes out perfect every time! I've added shrimp, clams, scallops, and any kind of mild white fish.

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The Penner Family

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Reviewed: Jul. 19, 2005

Very very good. Followed recipe more or less exactly except - used tilapia, and a handful of shrimp and scallops (leftovers). Also didn't have (or use) the clam juice and used regular milk - not evap. But this was so rich, creamy and tasty! Will make again and use this as a "base" for adding other ingredients!

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SUZIN

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Reviewed: Mar. 28, 2005

This wasn't a big hit with my family, except me and one of my daughters LOVED it. Was my first attempt at chowder, and it was a success! Lucky for me, the boss loved it too the next day. Will try with clams next time. Very rich and thick.

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SKOOCHIE71

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Feb. 27, 2005

Simple and delicious. Easy to prepare.

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IKESMA01

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Reviewed: Jan. 19, 2005

This was fantastic and so easy to make. I did add a quarter pound diced smoked bacon and it made a great dish fantastic!

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BEESIS

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Reviewed: Jan. 10, 2005

Very good chowder but thought the evaporated milk gave it sort of a funky taste. Next time may play around with that maybe use half evaborated milk and half regular milk. Also, could use a little more fish and did increase the Old Bay seasoning.

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MAWMS

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Reviewed: Jan. 6, 2005

I'm sorry to say this was no a hit at my house. It was terribly bland. I wouldn't make it again.

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NEUCOOK

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Reviewed: Dec. 1, 2004

I am from New England so I added a typical NE touch by frying up the vegies with salt pork. I also added 1 1/2 tsp of Old Bay Seasoning, giving the chowder a little more zip. My husband is allergic to all shell fish, so I put in chicken broth instead of the clam juice. No left-overs here! Now that's what we call Chowda!

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RUMRAZZ

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Reviewed: Nov. 14, 2004

Excellent! Even my skeptical husband loved it! Based on reviewers' suggestions, I altered the recipe as follows: First, I cooked it in my slow cooker (low, 8 hours); omitted the mushrooms, added a stalk of celery, decreased potatoes to about 2 cups, decreased cod to 1.5 lbs., added a good palmful of Old Bay (it had some kick!), added one tuna-sized can of minced clams with juice, and added 3/4 lbs. of scallops. I also only used one can of evaporated milk, and added that in the last hour of cooking. Next time will try with some chunked lobster meat. Thanks for the great recipe--it will be a standard!

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JENHYBR

Cooking Level: Expert

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Reviewed: Nov. 3, 2004

I loved this recipe and so did my husband, in fact he said it was "screaming". I added some corn to it, but that's the only change I made.

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MELCOLVARD

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Reviewed: Oct. 21, 2004

excellent recipie, my family loved it!!!

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PASQUALEM

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Reviewed: Jun. 15, 2004

I served this to company and they loved it. They were out sight-seeing and kept wanting to return to the house and have a little more chowder! Thanks for sharing this wonderful recipe.

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DIXIEMOM99

Home Town: Spartanburg, South Carolina, USA

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Reviewed: May 4, 2004

This is a good base recipe. Making a few minor adjustments, my husband gobbles this up every time I make it. Hint: it's even better the second day!

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Goodeve

Cooking Level: Intermediate

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