7 Reviews of Down East Haddock Chowder

From: Alan in SW Florida

On Sep 10, 2008

Just the way a fish chowder should be made. Few ingredients...fish, potatoes, and milk. Simple and delicious.

From: Pennie

On May 18, 2004

This sounds very similar to the fish chowder our family has always made - one of my favorites. A great variation we have done is to use smoked haddock in place of the regular haddock - adds a different layer of flavour. We always add the fish in at the end (chopped in chunks and raw) and let it cook until opaque before adding the milk. Also if you try the smoked fish don't add as much salt initially since it will add some saltiness, adjust salt to taste at the end.

From: Wendy in New England Phillips

On Mar 24, 2002

Quick and easy to make and its delicous!

From: sallyh

On Jan 20, 2005

we really liked this chowder. I used scrod in place of the haddock. A mild flavored filling chowder - easy to make - under an hour. Have already shared this recipe with friends.

From: ChicagoCBC

On Dec 3, 2008

Just the recipe I was looking for! This reminds me of the great food I had in Maine — simply yummy! I added a bit more water and cream, because I like to have extra "broth" to eat with crackers, but that was my only change. I'll be making this again.

From: 818386

On Jul 10, 2009

Surprisingly GREAT-tasting for how easy it was. I did half skim milk and half 'half-and-half' and added a little fresh parsley and fresh basil.

From: Let's Cook Lisa!

On Dec 22, 2008

I used half evaporated milk and half half and half. It was nice and creamy and the flavor was perfect all the way around! I served with oyster crackers and cornbread and we were all smiling and satisfied as we ate!