Comments on: Dad’s New England Fish Chowder

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 13 Nov 2025 16:37:38 +0000

In reply to Angela.

So glad you liked it

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 13 Nov 2025 16:37:16 +0000

In reply to Angela. So glad you liked it! I love potatoes as thickeners. Have you ever removed some, blended them up, then poured them back in?? I do that with my beef and lamb stew recipes. Highly recommend. Thanks for chiming in with these tips!

By: Angela

Angela — Wed, 12 Nov 2025 01:01:03 +0000

In reply to Hillary.

I used peeled russets, which helped to thicken the chowder and did not need to add thickening agents. The base recipe is the bomb! I added spot prawns, a can of clams and corn. I would have added celery but I was out. This is one of the best chowders I have EVER had!

By: Angela

Angela — Wed, 12 Nov 2025 00:41:15 +0000

Ohhh My Goodness! Ahhmazing recipe. I had a batch of Pollock chunks and knew I wanted to make a chowder. I followed your base recipe to a tee with a couple of add ons and am so very impressed and delighted how it turned out! I poached the Pollock along with some shrimp, stuck them in the freezer and then added a can of clams and corn when I threw it back in. Spectacular! Thank you for this wonderful recipe!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 18:17:47 +0000

In reply to Michael Hulme.

Aw yay! Thank you to whomever told you this, and I’m so glad you liked it!

By: Michael Hulme

Michael Hulme — Tue, 11 Nov 2025 16:35:14 +0000

I was told that this recipe was the best ever and I agree. I used shallots in place of onions and added a touch of hot pepper powder. Keeper for sure. Thanks for sharing this recipe it make cooking a pleasure.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:35:05 +0000

In reply to Caci.

Sure!

By: Caci

Caci — Sat, 25 Oct 2025 20:03:53 +0000

I personally don’t like fish but my husband and son do. Could I make this with pollock fillets?

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 20 Oct 2025 11:26:23 +0000

In reply to C. Roy.

So glad you liked it! Hello from New England! (I’m from MA originally, now in RI).

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 20 Oct 2025 11:25:51 +0000

In reply to Jerry.

A man of few words! So glad you liked the recipe :-)

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 20 Oct 2025 11:20:16 +0000

In reply to G.

So glad you liked it! Great idea to use what you had to make a quick shrimp stock.

By: G

Sat, 18 Oct 2025 18:28:49 +0000

In reply to Elizabeth Lindemann.

Seriously so good. We went on a fishing trip a few weeks ago and have a freezer full of rockfish. This was just what we needed on a cold October night. I second adding carrots and celery. I didn’t have clam juice but I had shrimp shells I had cleaned and saved in the freezer. I made a quick stock with those and it was perfect. Next time I’ll try the cornstarch slurry or a roux

By: Jerry

Jerry — Fri, 17 Oct 2025 23:28:06 +0000

By: C. Roy

C. Roy — Fri, 17 Oct 2025 22:57:47 +0000

Just what I was looking for. (From MA – living in Fl)

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 14 Oct 2025 20:36:18 +0000

In reply to Todd Willard.

So glad you liked it! Also… BTB makes a lobster base?! Adding it to my grocery list asap – thanks for letting me know!

By: Todd Willard

Todd Willard — Sat, 11 Oct 2025 11:04:59 +0000

A very good chowder. I replaced clam juice with “Better than Bouillon” seasoned lobster base.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 02 Sep 2025 17:15:12 +0000

In reply to Danny macdonald.

Glad you liked it, and thanks for sharing your tips!

By: Danny macdonald

Danny macdonald — Sat, 30 Aug 2025 16:49:24 +0000

I love the flavor of this recipe, it’s one of my favorite with a few minor changes. First of all I find that 2 lb of potato is a bit too much for this recipe so I reduced it down to 1 lb, but I add two carrots and one stalk of celery to the onion mixture.

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 28 Aug 2025 11:27:51 +0000

In reply to Sandra. I appreciate you bringing this up again, so I could edit the post! Hope you like the recipe. I get it on fish settling better. It's such a great light source of protein. I'll suggest two of my favorite fish recipes (aside from this one!): Sheet Pan Tandoori Salmon and New England Baked Haddock or Cod (both of which are far less labor intensive than this chowder!). Enjoy!

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 28 Aug 2025 11:25:26 +0000

In reply to Sandra.

You discard the solids from the milk after straining! I just edited the post to say that – thanks for bringing this up!

By: Sandra

Sandra — Thu, 28 Aug 2025 04:41:20 +0000

In reply to Elizabeth Lindemann.

I should’ve read through the comments. That was my question as well. I can’t wait to make the fish chowder though! My stomach is not tolerating heavy meats or meals any longer. I’m guessing my age? But fish has been amazing to rediscover! This site seems the best so far!

By: Sandra

Sandra — Thu, 28 Aug 2025 04:37:10 +0000

What should I do with the quartered onions from the scalded milk pot??

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 20 Aug 2025 21:28:02 +0000

In reply to EJ.

So glad you liked it! I LOVE the idea of adding smoked salmon here -it would give a smoky taste, without adding any bacon (which a lot of chowder recipes do, but this one does not). Thanks for sharing your tips!

By: EJ

EJ — Sun, 03 Aug 2025 04:49:53 +0000

Delicious. It was supposed to last for a few days but I ate it in one. I used pollock and smoked salmon for the fish. I only had one potato. Added 1 can of chopped clams and the clam juice they came in.