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
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
Brilliant albeit I substituted seafood for wild salmon and prawns. I don't think the prawns were necessary - as it transpires. I also used "Seafood" stock per Waitrose as a compensation for flavour. - 30 May 2017