New England Fish Chowder
Total TimePrep: 20 min. Cook: 25 min.
Makesabout 4-1/2 quarts
Simple to make and full of flavor! I used tautog/blackfish, from my husband’s recent fishing trip, and added the bay leaf and dried thyme. Delicious and will be made again! Thanks!
Really great recipe! However I chose to delete the salt, I never peel potatoes (even with mashed), and added corn, celery, carrots, and parsnip. I also chose to include bay seasoning per prior comment. Don't ask about quantities of each (probably 3 times the pepper), because I never measure. I also cut back on the water. Also, I used skim milk.
This is so delicious! Great recipe, just wish there was a little less liquid in the chowder.
If you use seafood broth instead of water and kick it up with some Old Bay Seasoning, you now have maxed out this recipe!
this is as i remember new england chowders, as i was growing up in the coastal new england it was a welcome feeling to smell the aroma of fish chowder on top of the stove and the smell of homemade common crackers in the oven.
It's cold outside and this is wonderful on a day like this. I did add 1 can clams with liquid and a little Old Bay seasoning. Delicious
My family, 6yr old & 2yr old included, loved this. Used fish stock in place of water & used a mix of fat free half & half, whole & skim milk for the 3 cups milk. It was great.
Just like my grandmother used to make
The chowder was ok, a little milky, next time I would put only two cups of milk and one or one and a half cans of evaporated milk.This perticular chowder is very good for people who are watching there sodium.I would make it again with the changes.
Really good :)