Reviewed: Dec. 10, 2011

made this at my christmas party last night. It was soooo well recieved, and complimented, I just had to rate it. I love that you don't need any weird ingredients. i added lobster and sea scallops, and also used evaporated milk.

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3 users found this review helpful

Reviewer:

katiecatt9

Reviewed: Feb. 27, 2011

This was a good basic chowder recipe. I too used salmon that I first poached in chicken stock and water with lemon slices and fresh dill. I used some of the poaching liquid in the chowder and added more fresh dill. I didnt add the salmon until ready to serve the chowder to prevent drying of the fish.

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6 users found this review helpful

Reviewer:

Kellyshear

Reviewed: Dec. 20, 2010

My kids said it was the best seafood chowder they ever had. I did manage to save a bowl for the next day but I thought it was better on day one.

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4 users found this review helpful

Reviewer:

Dubey Safford

Reviewed: Aug. 1, 2010

This is the first time I had ever made a chowder and found this recipe basic, quick, easy to follow and most importantly great tasting! We used Terekei fish we caught here in NZ and NZ Green Lipped Mussels - Yum. Thanks

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6 users found this review helpful

Reviewer:

Loz

Reviewed: Mar. 7, 2010

Fairly blah - I was somewhat disappointed. It was okay but not one of the best chowder recipes I have tried. Not sure what to do to kick it up to the next notch. Thanks for the basics though.

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6 users found this review helpful

Reviewer:

Sue

Cooking Level: Expert

Reviewed: Dec. 26, 2009

Used Salmon instead of Haddock due to availability. Chowder was good and definitely better on the second day. I would add more bacon and undercook the salmon slightly as it got a bit dry. My family really like this recipe and it was not labor-intensive at all.

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6 users found this review helpful

Reviewer:

LFERRON

Reviewed: Sep. 1, 2009

Even without adding the scallops, this recipe is excellent. Even better the next day.

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13 users found this review helpful

Reviewer:

Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

Reviewed: Apr. 14, 2009

Definitely five stars, although I had to make a couple of minor adjustments due to ingredients on hand! I had over 1 lb of large sea scallops to use and was out of haddock, so used 2 salmon filets (maybe 1/2 pound total). I didn't have any shrimp either (sigh!), but kept all liquid ingredients the same. Used a can of 2% evaporated milk and added remaining in 1% to make up the 4 cups. Also replaced half cup of my poaching liquid with white wine for extra flavour. Although I didn't use as much seafood as called for (4 pounds of haddock!), this still turned out fantastic, the extra seafood just would have given more substance to this wonderful chowder!

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28 users found this review helpful

Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Sep. 2, 2007

Fantastic! I used 2 cups milk and 2 cups half and half for a slightly richer base.I also added lemon juice and more pepper. I used salmon as I didn't have any haddock.

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37 users found this review helpful