Comments on: Fish Chowder, Take 1

By: Rinaleh

Rinaleh — Tue, 27 Feb 2007 00:54:31 +0000

A great recipe for a hearty main dish soup (just add a salad and challah / bread and you’re good to go). I used pollock fish so the soup was sweet and not overly fishy tasting. The Yukon Gold potatoes are a great choice because they stay firm and don’t dissolve during cooking.

By: jabbett

jabbett — Tue, 13 Feb 2007 16:22:44 +0000

Indeed, the printed recipe needs some tweaking. I made an awesome version for Simchat Torah, but neglected to write down the proportions. I have a couple pounds of mahi mahi in the freezer — maybe I’ll do the chowder again this week.

If I recall correctly, your adjustments are on the mark — I used more flour and more fat. I would recommend using a non-stringy cheese, though, like muenster, mild cheddar, or havarti, when jack isn’t available.

By: Meredith

Meredith — Tue, 13 Feb 2007 01:45:08 +0000

This chowder is fabulous!

I prepared the chowder with tilapia and mozzarella cheese, as they were the fresh white fish and cheese I had on hand in the kitchen, and used heavy cream instead of light. The chowder came out as rich and flavorful as any I’ve ever tried(*), and it definitely won over my husband, who never before sampled a fish chowder.

We paired the chowder with homemade cornbread, and the duo made for a hearty, satisfying meal. Highly recommended!

(*) I also used a bit more flour than called for in the posted recipe. It is possible that additional flour, and replacing the light cream with heavy, are the trick to capturing Legal Seafood’s texture. I never sampled their chowder, so I can’t say how close mine came to their mark.

By: susan trachtenberg

susan trachtenberg — Wed, 13 Sep 2006 14:23:22 +0000

thanks, just what i was looking for. i just had the chowder for the first time, and it really was good. so simple too. l just try to get monterey jack cheese in israel!