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Chef Van Aken writes: "I have made a version of this soup for over 20 years now and I never tire of it. It’s one of those soups that actually can be a full lunch or dinner. As with many soups, this improves if made a day ahead of time, which makes it an ideal party dish. I like to keep it traditional and offer a shot of dry sherry at the table. It really rounds out the flavors. Serve with warm bread and butter in that the soup is a touch spicy."
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Rosemary
A creamy fish chowder made chunky with potatoes, onions, and bacon.
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AMYTHE
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
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Bob LeBlanc
A quick and easy chowder that you will make again and again. Basic recipe came from The Gloucester Fishermens Wives Cookbook.
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cookalot #2
I made this up tonight for supper. We thought it was good, but I am posting, more to keep it on file, and for other people to tweak and let me know what they did to make it better. The anico soup we bought at Costco.
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Guava Girl
Living in the Florida Keys, we eat a lot of fish. I developed this recipe through several attempts. It is still a work in progress. I have used snapper, grouper, and dolphin. Almost any fish could be used if those are not available.
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Debaylady
This recipe is a local one that most people make and enjoy on a regular basis when we can get fresh fish. It is excellent with a freshy made French bread. Add a nice tossed salad with garden vegetables and you can easily use this soup as your main course.
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Happy Hippie
This is a very good, quick and easy chowder. Although the recipe calls for cod, any white fish could be substituted. I cook and and crumble bacon to garnish each serving.
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ratherbeswimmin'
In 'Make It Fast, Cook It Slow' by Stephanie O'Dea
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Molly53
Warm and comforting, yet low in fat.
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When WABC-TV visited gourmet's test kitchens several months ago, the cameraman, Fred Mason of Teaneck, New Jersey, said we had to try his Bermuda fish chowder. He usually makes it for a crowd—you should double the recipe if you want to serve this robust fish stew at a party. Though cooking seafood for a long time may seem unusual, it is traditional for a Bermuda-style chowder, and we think you'll agree with Mason (and with us) that this chowder is first-rate. The special pepper sauce that completes the dish will transport you to the island. In Bermuda, fish chowder is spiked with local rum—usually Gosling's Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment. Active time: 40 min Start to finish: 2 1/2 hr
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www.epicurean.com
To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2". Strain and set ...
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