Recipe by AMYTHE
"The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh mushrooms, sliced
cod, diced into 1/2 inch cubes
Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans
“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.
Wow... after all the rave reviews, I thought this chowder was boring and bland. What was everyone raving about? I doctored it up with some worcestershire sauce, a shot of sherry, a little thyme, marjoram, a bay leaf, and a lot more Old Bay, and then it was pretty good.
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!
This really was easy and extremely adaptable. I used catfish, but any white fish would work well - even a mixture of fish. I increased the Old Bay Seasoning to 1 tsp +, and added the entire bottle of clam juice. I also added 1 Tbls more than called for of flour, to make it a little thicker. Next time I'll add the crumbled bacon into the soup, rather than use as a topping. Top with parsley. KEEPER!
This was soooo good! My husband's first response was, "Darn, that's good! Why haven't you made this before??" I did make a few changes though... but I think the recipe as written would be just as yummy. I used 1lb red snapper, 1lb cooked baby shrimp and some chopped clams. I had lots of clam juice, so I used 4 cups clam juice to 1 cup chicken broth. I also used half and half rather than evaporated milk and found that 16oz was enough. Used Lawry's great garlic salt with parsley and lots more Old Bay's to taste. I can't recommend this recipe either way highly enough.. we will have it again and again and again!
I added 6 strips of bacon and used a whole lot more Old Bay Seasoning, plus a few clams. It was terrific.
I made this recipe with catfish and it turned out wonderful, I only used one can of the milk, and about 1/2 cup extra chicken stock. I also included bacon, and cooked the onions and celery in the drippings. I think adding scallops would have really made the recipe better, I will add them next time, Thanks for a great winter recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 101
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
The fishermen of Bodega Bay shared this 5-star chowder recipe.
See how to make a creamy Alaskan-style halibut chowder.
Here’s a hearty comfort-food classic to warm you up on cold winter days.