Seafood chowder with freekeh, potatoes, and corn from Grains for Every Season: Rethinking Our Way with Grains (page 208) by Joshua McFadden and Martha Holmberg

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

  • Eat Your Books

    Can substitute hot-smoked trout for salmon and crème fraîche for heavy cream.

  • homecookmichelle on September 20, 2023

    used extra smoked salmon and no scallops with monkfish. no freekah, but extra potatoes. good, not great. I think I was looking for something more smoked salmon heavy.

  • Lsblackburn1 on February 26, 2023

    Very delicious chowder. I used razor clams and smoked salmon. Had to substitute farro for freekeh because my store didn’t have it.

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.