New England fish chowder from Cook's Illustrated Annual Edition 2012 (page 18) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 08, 2019

    My husband had a craving for a warm bowl of old-fashioned fish chowder made with cod - this recipe fit the bill. The flavors are gentle - more subtle than I prefer, but my husband really enjoyed it! Texture is not very thick with Yukon Gold potatoes which hold their shape well - Russet potatoes disintegrate more easily and might thicken the broth more. A nice piece of salt pork hasn't always been easy to find (and we didn't enjoy its texture once cooked) so I've also made this with rendered bacon fat which worked well. Best when fresh, though leftovers hold OK to the next day. Freezing, however, does unkind things to both the textures of both the fish and the potatoes! [Cross-post for Annual Edition/Magazine.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.