This tried and tested seafood chowder is thick, creamy and rustic. Serve with some crusty bread for cleaning the bowl.
The Charlotte and Desiree potato varieties work exceptionally well for this chowder.
This recipe was good. I ended up tweaking it a little. I substituted more white fish for the seafood, since I can not eat shellfish. I added some thyme to the recipe along with some carrots. - 18 Feb 2015
So easy to make and so incredibly tasty. Okay not a cheap dish but who cares when something tastes this good. Never cooked a chowder before which is surprising as my husband regularly orders from this at local fish restaurants. His verdict; better than any he has ever had served to him and when you're paying around £15 a portion in a restaurant then the cost at home pales by comparison. So guess who won't be dining out on chowder anymore when thanks to this recipe he can have far better at home! - 10 Apr 2018
Tarragon fresh or dried is a more flavoursome herb to use instead of , or with the flat leaf parsley. Personally, I don't use any bacon in a fish soup- no need- simply buy a fish mix with more smoked cod, haddock in it ! Also, a dollop of white wine added with the cream before serving the dish won't go amiss - 26 Sep 2017