Reviewed: Apr. 5, 2012

Made exactly as recipe was written and the whole faimly raved about it! I would agree with other reviewers that the serving size is very large, but leftovers are even better! My husband remarked that everything from the texture, taste, and presentation of the soup was perfect and could be served in any upscale seafood restaurant. Thank you for the excellent recipe.

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Reviewer:

mommyoneil

Reviewed: Mar. 14, 2012

The only thing I had to do different was add dried parsley (forgot to buy fresh) and used vegetable stock (that's what I had) and used fat free 1/2 & 1/2 instead of milk. OMG! My whole family LOVED it! There were leftovers, but my hubby and sons took care of that the next day! Trust me! Try this! If you like any kind of seafood chowder, you will love this. I think the lemon and wine really made the difference! I'm going to have to make this for a dinner party soon! It was that impressive!

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 11, 2012

DH said it was darn good! Made a huge pot.

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Reviewer:

SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Jan. 14, 2012

Super Yummy! I too (as some said below) didn't have fish stock and chicken stock instead. I also cut the recipe in half as I cook for 2. I added some fish sauce for flavor, and was short some ingredients but still turned out delicious! Awesome recipe!

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Reviewer:

cheese_asteroid

Reviewed: Dec. 27, 2011

This recipe is GREAT! Hubby got a salmon filet instead of smoked salmon, so we seasoned it and baked it before putting it in the chowder and it still came out amazing. It makes HUGE portions though... use the biggest stock pot you have if you're making the recipe as listed (6 servings), because it'll really make closer to 12.

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4 users found this review helpful

Reviewer:

CaseysCooking

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Pullman, Washington, USA

Reviewed: Dec. 22, 2011

Amazing! I substituted the fish stalk with chicken stalk. I didn't want it to get too fishy. And I did not use celery or wine. I also used half the amount of butter and half the amount of flour. It was still thick. But this soup was amazing. Definitely restaurant quality! It is worth the effort.

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Reviewer:

McKenzie Lounsberry

Reviewed: Dec. 20, 2011

Great recipe! Didn't use bacon cause we're trying not to eat as much meat, and also didn't use the corn cause I didn't have any. Makes a huge portion following this recipe and I needed 2 large pots because I didn't have one large enough to fit it all! I'll most likely half it next next. But I froze what we didn't eat and it was great once re-heated again. Very yummy and full of flavour! Thanks!!!!

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Reviewer:

captainsmallie

Reviewed: Nov. 6, 2011

This was merely ok. The dill was overpowering--the flavors were definitely NOT balanced. I will try this again and leave out the wine and most of the dill and see how it comes out.

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Reviewer:

deebieg

Reviewed: Oct. 30, 2011

Loved this! Recipe as shown definitely makes far more than 6 servings tho'. Filled my 5qt dutch oven to the brim. Didn't have fish stock, so used chicken stock. Next time will plan to have fish stock and am betting it will be even better yet. Used the white wine - tasted it without, it was still good but... added it in? Huge difference, for the better!

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Reviewer:

LILREDCV

Cooking Level: Expert

Reviewed: Oct. 17, 2011

Very good - I followed others advice and halved the recipe - still made lots. I didn't have parsley, used veggie stock instead of fish stock, used less pepper and dill, and it was delicious!

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4 users found this review helpful