Reviewed: Sep. 23, 2012

Wow, and more wow. I only made half, but this has to be one of the best chowders I ever tasted and made. Next time though, I will add more salmon for the simple reason I like salmon.

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35 users found this review helpful

Reviewer:

Ray

Reviewed: Dec. 18, 2012

delish! took the fat content down a whack by using milk and half and half. still great. even better the next day.

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20 users found this review helpful

Reviewer:

lolabelle65

Reviewed: Feb. 1, 2013

This is very similar to the recipe my mother makes (also east-coaster). She doesn't use crab but essentially subsitutes the amount of crab for more lobster. She also only uses haddock not cod and salmon and only uses 10% cream. Additionally, she uses cold water shrimp and puts them in with the veggies to cook. Finally, she adds a pinch or two of curry powder!

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12 users found this review helpful

Reviewer:

kemilla

Reviewed: Jan. 27, 2013

Totally Awesome!!! Hit with everyone in the house. My son asked why I have never made this in his life time before, HA. Improvised a little; oysters instead of scallops/clams; purple onions, celery and corn for color; used condensed milk for the half-n-half.

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Reviewer:

Mountie86*

Reviewed: Apr. 29, 2013

I made this exactly as the recipe called for. It is an expensive dish to make here. I found that you really need to measure the liquids out, as it was too 'liquidy' even after I drained off the water. The cooking time was a bit too long also. I love seafood chowder and even though this was good, I've had much better. Are you sure there's no thickening? After supper, I did drain off again half the liquid and I'm sure it will be much better now. I know you saiud your measures are 'approximate' but even so....we had to 'fish' for the seafood in the liquid. I've also noticed in your picture there is corn, the recipe never called for corn....

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Reviewer:

Leasa

Cooking Level: Intermediate

Home Town: Simcoe, Ontario, Canada

Reviewed: May 13, 2013

I loved this recipe. AS the writer said throw'er in...I used all the ingredients i had....no lobster or clams...but had sole and prawns... I especially loved this recipe for its ease of use and flexibility. I didn't skimp on the butter either...YUMM!!!! It doesn't need any changes. It is fabulous as it is. Nice though that you can make it your own. It is a great starting off point for many a yummy soup/chowder.

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Reviewer:

Narcis

Reviewed: Apr. 10, 2013

Simply amazing!!!! Thanks Mom!!

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Reviewer:

jodester

Reviewed: Mar. 26, 2013

I'm making seafood chowder for the second time now. The first batch was AWESOME!! and I loosely followed this recipe. I loved the recipe's commitment to the, "throw 'er in the pot!" philosophy. I subbed 1/2 & 1/2 cream for whole cream. I omitted Salmon, and being on the Canadian prairie, I had to use a combination of fresh, frozen, and even canned, products. Luckily fresh is available, but at a cost. This is a great recipe for delicious seafood chowder. I'm looking forward to this second pot. mmmm mmmm mmmm

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Reviewer:

Joel

Cooking Level: Expert

Reviewed: Mar. 10, 2013

This is so good. I omitted the scallops and the crab out of preference. Will use a fish other than cod next time. Added a little fresh lemon juice and cajun seasoning.

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