Low-FODMAP Fish Chowder Recipe

Written by Kenneth LeeSeptember 7, 2020

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Seafood Chowder, Chunky and Creamy Guaranteed to be Amazing

A thick and creamy, chunky seafood soup with flavours of the sea that’s out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This version has no potatoes as I don’t believe it needs it, but it does have more seafood. Fresh seafood is the secret so buy the freshest you can. See my fish stock recipe or simply buy it ready made. If you can’t drink wine, you can leave the wine out if you wish and just add the squeeze of half a lemon juice. Enjoy my chunky and creamy seafood chowder, and let me know what you think. Beach scenes shot in Sorrento Australia..
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New England Fish Chowder recipe by The Wolfe Pit

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In this cooking video The Wolfe Pit shows you how to make a hearty New England Style Fish Chowder.
Print full recipe http://wolfepit.blogspot.com/2014/02/hearty-fish-chowder.html.
Royalty Free Music courtesy of Incompetech Kevin McLeod.
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Delicious Fish Chowder Recipe

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Try this new delicious fish chowder recipe. I use coconut milk in this dish, though you can use cream or milk if you’d like. For the fish, I use striper, though you’re welcomed to use any type of fish for this fish chowder as you’d like. Any fish will make a delicious fish chowder with this recipe. Guaranteed!
Here are the ingredients for the Fish Chowder Recipe.
1 leek (sliced thin).
3 strips of Bacon (cut into bite-size pieces).
1/2 carrot grated.
2 celery stalks chopped into small pieces.
3 spring onions (scallions) cut into small pieces.
4 small potatoes cubed into bite-size pcs (should be about 4 cups worth).
1 lb fish fillet cut into bite-sized pieces (any fish will do but cod or haddock are excellent choices).
500 ML Fish Stock (or chicken stock).
2 corn on the cob, grilled, then cut the corn off the cob.
1 400 ML can coconut milk.
Old bay Blackening Seasoning to taste (or use any other blackening spice or just use black pepper).
Gumbo Filet use 1/8 tsp and blend into 1 TBSP of water.
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As always until next time, good luck and good fishin’!
Delicious Fish Chowder Recipe.
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Fish Chowder Soup

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The BEST fish soup is thick and chunky with a creamy white broth!
https://www.recipetineats.com/fish-chowder-soup/

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How to Make Fish Chowder | Fish Recipes | Allrecipes.com

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Get the top-rated recipe for Fish Chowder at http://allrecipes.com/Recipe/Fish-Chowder/Detail.aspx..
This video shows you how to make creamy fish chowder. This 5-star chowder comes straight from the source! Fishermen from California’s famous Bodega Bay submitted this one. You’ll simmer pieces of cod with sautéed onions, mushrooms, celery, and potatoes in a flavorful chicken broth. Finish it off with a little evaporated milk for a rich, creamy taste and texture, and top with bacon bits and hot sauce. Try it with sea bass, tilapia, haddock, or a combination of seafood..
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BEST Fish Chowder Recipe

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Try this New England-style Fish Chowder recipe. I use half and half in this dish, but use heavy cream if you like..
I also use cod as the primary ingredient, but add additional seafood and you’ve got seafood chowder!-Amazing!
Print the complete recipe at.
http://www.myfoodchannel.com/fish-chowder-recipe/.
Give this fish chowder recipe a try and let me know what you think, and for more video recipes,.
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Fish Chowder Recipe.
Ingredients:
2½ lbs. COD…or some kinda fish (skinless, boneless, and chopped into chunks).
3 med. POTATOES (peeled/cut into ½ inch pieces).
4-5 slices BACON (chopped).
1 Lg ONION (chopped).
1 cup CELERY (chopped).
½ cup CARROT (chopped).
HOT PEPPER (as desired).
8oz CLAM JUICE.
2 Tbsp FLOUR.
1 tsp dried OREGANO.
1 tsp dried THYME.
1 BAY LEAF.
1 Tbsp BLACK PEPPER (fresh ground).
SALT (to taste).
½ cup HALF N HALF or HEAVY CREAM (add more for more creaminess).
Fish Chowder Directions.
Heat a large pot and add chopped bacon..
When bacon is cooked, add onion, celery, and hot pepper (optional) and saute for 2-3 minutes..
Add black pepper (fresh cracked is ideal), oregano, and thyme. Mix ingredients and cook another minute..
Add chopped potato and carrot, cover with water (use half water half chicken or veggie stock if desired), and add bay leaf..
Stir, cover and raise pot to a boil, then reduce and simmer approx. 10 minutes, or until the potatoes soften (but not mushy!)..
Add fish (or a variety of seafood if you like). Cod or halibut are commonly used fish in chowders..
Return pot to boil, then reduce and simmer about 5 minutes..
In a small mixing bowl, add clam juice and flour and mix well..
Stir this into the pot and cook 2 minutes until chowder thickens..
Turn off the heat and add half and half or heavy cream. I don’t put too much in myself, cause I don’t like my chowder too milky,.
but add a little extra if you like..
And that’s it. Top with a sprinkle of parsley or chives and serve with crackers or thick-sliced bread. Ideally it’ll sit a few hours before you eat it, or even the next day-soups and stews are always better the next day,.
although I rarely plan that far ahead-still it’s a lot of chowder and you might have leftovers since it’s a big pot..
It’s easy to make and I hope you like it..
Give this fish chowder recipe a try and let me know what you think…and bon appétit!
“Your Call” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
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Low FODMAP Buddha Bowl Recipe �� Daily Dozen

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Low FODMAP Buddha Bowl Recipe &#55357;&#56474; Daily Dozen

How Not To Die book: https://amzn.to/2T4oKIE.
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Will write up the recipe soon x.
If you’d like more help with the low FODMAP diet as a vegan, you can read about YOUR Wild Gut Project here: https://your-wild-gut-project.teachable.com/p/your-wild-gut-project-membership/.
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IBS affects over 11% of the global population, (that’s one in every 9 people you meet!!) so let’s not be embarrassed about it! I want this channel to be a safe, open and kind place for people dealing with IBS. We’re far from alone, so let’s ask questions, share advice and feel better together xx.
▽ What are FODMAPs?
The term FODMAP is an acronym, derived from “Fermentable, Oligo-, Di-, Mono-saccharides And Polyols”. They are short carbohydrates found in lots of healthy foods, which the bacteria in your intestines will break down, producing gas in the process..
For unclear reasons, some people are particularly sensitive to this and experience painful and embarrassing symptoms such as bloating, abdominal cramps, diarrhoea, constipation and fatigue. FODMAP restriction has been found to improve symptoms in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders (FGID)..
▽ What is a Low-FODMAP Diet?
The Low-FODMAP diet usually involves carefully cutting the down the amount of FODMAPs you consume over a day and at one time for 2-6 weeks until your symptoms resolve or at least become manageable. Then you “re-challenge” each type of FODMAP individually to see how sensitive you are to them. Thankfully most people can tolerate some or all of the FODMAPs at certain levels or combinations..
▽ Is it forever?
NO! From this feedback, you can reintroduce foods in a way that won’t set off your symptoms. Your tolerance will likely improve over time, so you can always retest foods when you feel up to it..
▽ Resources For Vegan Low-FODMAPers.
These are some two things I’ve found to be invaluable since starting the low-FODMAP diet..
The first is the official app* from The Monash University. It’s the easiest and most up-to-date way to check what foods are A-okay and how big your portion size can be. Measurements come in grams, as well as “cups”, which is great as a brit!
https://itunes.apple.com/us/app/monash-university-low-fodmap-diet/id586149216?mt=8.
The second is the ONLY vegan cookbook* I’ve found among the masses of meat-filled low-FODMAP ones. Admittedly it’s not totally my style of cooking but it has been a great inspiration and it is very informative..
“Low-Fodmap and Vegan: What to Eat When You Can’t Eat Anything” By Jo Stepaniak.
http://amzn.to/2yq9BWp.
Thirdly, the lowFODMAP vegan stock cubes make cooking sooooo much easier! And they don’t cost more than normal ones either, woop. https://amzn.to/2NuT93f.
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Ingredients 1 tablespoon butter 3 ounces sliced Canadian bacon, finely diced ½ cup chopped celeriac 1 medium parsnip ½ cup finely chopped fennel bulb 1 cup uncooked.Ingredients 220g of peeled and cubed new potatoes 165g Sweetcorn 1 tbs of corn flour 600mls of fish stock (using a fish stock cube) 2 large carrots cubed 1 large onion 390g fish pie mix 120g of cooked prawns 1/2 teaspoon of cayenne pepper Pepper.Shrimp and Fish Chowder Salu Salo Recipes chicken broth, lemon juice, shrimps, half-and-half cream, all purpose flour and 6 more Wholesome Fish Chowder Gourmet Persuasian carrots, water, fresh cilantro, salt, yellow potatoes, chicken broth and 6 more.This is a really simple but very tasty low FODMAP meal.

Just pre-boil the potatoes, place them in a baking tray with the other ingredients then cook in the oven for 15 minutes and it’s ready. It’s also easy to do if you have guests coming round and it.Low-FODMAP Recipes I’m Dr. Rachel Pauls.

Here are my favorite delicious low-FODMAP, IBS-friendly recipes for your eating enjoyment! Check back often as new low-FODMAP recipes.Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked.

Stir in the flour, then cook for a further 2 mins. Pour in the fish stock and bring it up to a gentle simmer.Low FODMAP Lunch Recipes. Low FODMAP Egg Shakshuka.

Shakshuka can either be a lazy weekend breakfast or lunch. Remember to divide the recipe into 4 serves to keep it low FODMAP. Fresh Spring (Rice-Paper) Rolls. Select a maximum of 3.1 ½ pound cod or other firm white fish, cut into 1/2-inch chunks.

Heat the oil in a large saucepan over a medium heat, then add the celery and bacon. Cook for 8-10 mins until the celery is soft and the bacon is cooked. Stir in the gluten free flour, then cook for a further 2 mins.

Pour in the fish stock and bring it up to a gentle simmer.Low FODMAP Mediterranean Baked Fish This is a really simple but very tasty low FODMAP meal. Just pre-boil the potatoes, place them in a baking tray with the other ingredients then cook in the oven for 15 minutes and it’s ready!

Recipe fro.Heat oil in a large pot. Add onion and cook until onion softens. Add bacon, celery, potatoes and carrot.

Cook, stirring frequently to prevent browning, for about 5.Add fish stock, fried cod, prawns, mussels, cream, yoghurt, seasoning and herbs into saucepan with celery. Simmer for 20 minutes (with lid on), stir every so often.

When ready, serve hot.Healthy Salmon Fish Cakes Low FODMAP Fish Recipe US. Posted: (7 days ago) The low FODMAP recipe for Salmon Fish Cakes is my favourite recipe from the book and that’s just because I eat salmon often and these fish cakes are so easy to make. Just blend the ingredients in your food processor or blender and fry the mixture in a little bit of oil.

Low-FODMAP Broiled Seasoned Fish Fillets with Low-FODMAP Seafood Seasoning; Gluten-free, Dairy-free. August 3, 2018. Printer Friendly Version. A simple and elegant recipe for low-FODMAP Broiled and Seasoned Fish Fillets with a low-FODMAP Fish and Seafood Seasoning made on parchment. It only takes about 15 minutes, and tastes sensational.

Thin the chowder down with some lactose free cream, add until you are happy with the consistency. Add the clams and the lactose free butter, chives and heat, stirring continuously, for 2-3 minutes but do not allow the mixture to boil. Pour into a bowl and serve.

Recipe adapted from: Good Food.

List of related literature:

Heat the broth, tamari, fish sauce (if using), ginger, garlic, sweetener, and salt in a small saucepan over medium heat for a few minutes, just until warm.
from Keto Restaurant Favorites by Maria Emmerich Media Alternatives, Incorporated, 2017
If you have fish stock on hand, use it instead of vegetable broth for an even more authentic fish chowder.
from The Quiet Gut Cookbook: 135 Easy Low-FODMAP Recipes to Soothe Symptoms of IBS, IBD, and Celiac Disease by Sonoma Press Arcas Publishing, 2015
Combine the fish trimmings, chopped onions, bay leaf, 1 teaspoon of salt and the 6 cups of water in a heavy 3to 4-quart enameled or stainlesssteel casserole.
from Romanian Cookbook by Community Center Romanian, Romanian Community Center of Sacramento Reflection Pub., 2010
Add the seasoning, herbs, and spices, and simmer gently for 10 minutes, stirring well the whole time; strain it through a fine hair sieve, put in the lemon-juice and anchovy sauce, and pour it over the fish.
from Mrs Beeton’s Household Management by Isabella Beeton, Mrs. Beeton (Isabella Mary) Wordsworth Editions, Limited, 2006
Sauté garlic, scallions, and a chunk of ginger, strain in the stock, season with salt or soy sauce, fish sauce or miso, rice vinegar, and a drop of sesame oil, add chicken or tofu or wontons, and you have a great meal.
from Ruhlman’s Twenty: 20 Techniques, 200 Recipes, A Cook’s Manifesto by Michael Ruhlman, Donna Turner Ruhlman Chronicle Books LLC, 2011
Stir the cream into the simmering soup, then add the salmon, shrimp, oysters, and RealSalt or Celtic Sea Salt.
from AARP The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living by Jack Challem Wiley, 2011
created This this recipe recipe is flexible to make and a tasty can be used with almost any non-oily fish; it calls for fish stock or broth (or dashi stock), but you can use any neutral broth and stock or the Healing Elixir Vegetable Stock.
from The Bone Broth Secret by Louise Hay, Heather Dane Hay House, 2016
Add to the fish stock, along with the cream, salt, and pepper, and bring to a boil, then reduce the heat and simmer for 4 to 5 minutes.
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin HMH Books, 2011
To maKe The broTh: Combine the fish stock, lime leaves, lemongrass, ginger, and galangal in a medium, heavy-bottomed saucepan.
from MasterChef: The Ultimate Cookbook by The Contestants and Judges of MasterChef Rodale Books, 2012
Add the dill and parsley stalks and the bay leaves and pour over a scant litre of cold water — just enough to cover the ingredients.
from The River Cottage Fish Book by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler Bloomsbury, 2007

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Low-FODMAP Fire-Roasted American Chop Suey

138 comments

BalkreeSeptember 8, 2020 - 02:21

Is there a written recipe for this yet? I wasn’t seeing it, or a link.

FelodarSeptember 8, 2020 - 10:53

Anything that starts with frying bacon in butter, count me in! LOL. Another great recipe!

BlackshaperSeptember 9, 2020 - 04:16

Oh my goodness, Carrie. Your channel is a lifesaver! This has been very helpful. I’m not vegan (wish I could but I have food sensitivities to gluten, dairy and soy) but your meal prep guide is everything! Thank you, thank you, thank you! You have given me a resource to make me finally excited to approach the elimination phase. You da bes!

GholbinradSeptember 10, 2020 - 09:48

Try this with haddock like 2 months ago love it and.along it again tomorrow night��spot on my good man!!

BlackcasterSeptember 10, 2020 - 17:32

very nice!! I love it!! I want to learn more vegan cuisine!!
there is another healthy recipe I want to share with you!
very rare and secret gypsy recipe!of course vegan!!
https://www.youtube.com/watch?v=6zAqye06LV0
you can use most any herbs on this recipe but the culture of Romani rosemary, bay leaf and sage tie together with red string is known as travel protection from bad luck and cleanse bad spirit might have been stick with <3 <3

MalonaraSeptember 11, 2020 - 08:58

Sorry it’s been a while! Back to the routine now, missed you all! x

AkinoshuraSeptember 12, 2020 - 01:58

This is what happen when good camaraman learn how to cook….

DamathSeptember 12, 2020 - 14:34

This looks delicious. Plan to make it next weekend. Thanks. Really enjoy your videos and approach to cooking.

FroststoneSeptember 13, 2020 - 10:07

The only thing missing was the taste test at the end…!!! Very disappointed. Love your videos

BandibandisSeptember 14, 2020 - 01:59

Chef Buck I’m making this today with salmooon, Finnish style �� winner nutritious soup thank you! �� btw you have lost a lot of weight since then, are you on a special diet?

GholbilasSeptember 14, 2020 - 12:43

Nope, He shows Here, His lac of Basic fishshet, UMM we who know how 2 cook, know that u take off the blood layer,, Dark brown layer on the cod, or other fish,, It is NOT Good eats,! Other than this, His feeble attempt 2 pretend He is a seafood cook could fool the worst 4 sure,… gads man, fuk o dear. kodibass!

GraninisSeptember 14, 2020 - 17:00

Yet another proof you don’t need to have a fancy kitchen to be a fancy cook. Thumbs up!

KazragulSeptember 16, 2020 - 01:40

The right way to thicken up the chowder is not to ad flour but take a potato masher and mash up the potatoes right in the pan. Not all of them. Just some. Trust me. Xnay the flour. And dont use cornstarch either.

StarsingerSeptember 16, 2020 - 10:33

I have frozen cod and dont know what to do with it. Cant wait to make this.

KagazuruSeptember 17, 2020 - 04:14

Nice ingredients. I wish he would stop saying boom. What can you use for bacon substitute??

FaenosSeptember 18, 2020 - 02:17

Soft bacon. Dried herbs. Water instead of broth. None of these are inspiring enough to try this recipe.
With the exception of the jalapenos this recipe speaks “bland” to me. Presentation is fine. The constant use
of “boom” is a bit much. With the exception of his suggestions on the size of the potatoes and chunks of fish, I
choose to try my own seasonings and methods.

LightmasterSeptember 18, 2020 - 15:07

I just made this last night and tasted same as my grandma used to make when I was a kid. TY

ChillsingerSeptember 19, 2020 - 06:28

The best seafood chowder I every had was in Cartejena Colombia.. It was a thick cream based chowder called casuela de mariscos and it was so so good..

MightsongSeptember 19, 2020 - 18:33

Hey Chef Buck! My boyfriend and I watched this when you first uploaded it and today, New Year’s Eve, we are FINALLY planning to make it! We’re staying in tonight and treating ourselves to this (we rarely cook with bacon like we used to when we were younger…sigh). ANYWAY, just wanted to say that we’re both big fans of you here in San Diego, and we’ve loved (I mean really, really loved) every recipe of yours that we’ve ever tried. My boyfriend feels some type of connection to you…same sense of humor, same cooking style, etc. and we both feel that you can NEVER say boom enough. Keep the booms coming in 2016. #lesshatemoreboom Much love to you and Camera Girl! xo

GavinadarSeptember 20, 2020 - 18:09

Gunna add corn instead of jalapeño (said in the voice of Ricky from Trailer park boys)

BrightbearerSeptember 20, 2020 - 22:44

Chef buck I know camera girl be happy every time you make a dish she gets to sample it I would like that job

SabarSeptember 21, 2020 - 12:10

That looks really good I’m gonna make that thanks for the barefoot chef:)

GaSeptember 22, 2020 - 12:09

I would cook the flour after cooking the bacon. But, to each his own.

MoonraySeptember 22, 2020 - 22:40

That looks really good, but would the leftovers freeze well?

WindflameSeptember 23, 2020 - 17:16

Just put in the 1/2 & 1/2…I’ll let you know what the verdict is!

FeniusSeptember 24, 2020 - 07:21

I tried your recipe delicious! They ask me to cook it again.

MorluronSeptember 25, 2020 - 04:12

Boom!! Boooom!!! haha he said Boom! like 34 times… but we can catch 100 whiting per person per day here so I’m going to give this a shot if its as good as it looks I might have to can a few 1000 jars haha thx for the video…

KazralarSeptember 25, 2020 - 17:10

My kind of guy that knows how to make a great fish chowder oh ya. You got it all down pat.

TorrSeptember 25, 2020 - 22:46

Tiny kitchen, coiled electric stovetop, the lighting for the pot. Love it. And Chef Buck is super entertaining.

GaborSeptember 27, 2020 - 00:40

Your recipe is very good, my husband Loves Beacon, must of the recipes cooked with butter, I have done this fish chowder twice and I love it. Thanks once again.

FeloghmaSeptember 27, 2020 - 11:15

Seafood, bacon and cream…it’s a delicious symphony of flavour��

BolakSeptember 28, 2020 - 05:09

Making this next week got cod on sale and all the veggies so yee haw a chowder I we wil make..Thanks Buck for recipe Have a splendiferous day’

FaunosSeptember 29, 2020 - 01:09

I know this is an older video…but….Better than Bouillon has a Fish and a Clam base that I use for soups, stews, baked fish, poached fish, etc. They are a bit pricey but last a long time. Those bottles of clam juice are expensive and sometimes taste funky, to me. I love this recipe, and have made it a few times, myself.

FlamestoneSeptember 29, 2020 - 14:06

Gotta appreciate a guy who cooks in his boxers and bare feet.

MorawieldSeptember 29, 2020 - 17:48

Chef buck in camera girl love to fish chowder and I’d like to know can you freeze part of that or or any of it at all I I do a lot of dishes and I end up freezing like you’re at least a container and I’m having another day also I’d like to know if you have a good recipe for two different dishes one would be Curry with vegetables or fish or even chicken also if you have a good recipe for dill soup I would love that love your recipes my son is turned on by you two I got him into your first year cauliflower pizza dough and he really enjoys it also the baked tomatoes with nuts on them absolutely fantastic especially in the summer time when you have fresh tomatoes good to see you love to both

FrostsongSeptember 30, 2020 - 09:41

I love Chef Buck! He keeps Jalapeño peppers in his back pocket!

WhisperdwellerOctober 1, 2020 - 21:37

This video is so erotic. I’ll be sure to give the recipe a try

TegisOctober 2, 2020 - 10:21

I will NOT subscribe simply because you are so damn annoying with your “BOOM”!

JodiOctober 3, 2020 - 05:47

This was a great video! I have several cans of clams I want to use but listening to you talk I want to get a bag of seafood mix, and that COD looks so delicious! This just showed me how easy it is to make a chowder. I cannot wait to get down in the kitchen. And yes I love me some Jalapeno in my food!

StarseekerOctober 3, 2020 - 20:48

thanks looks very good. I can’t buy beacon to much. but when I can I’ll try this

TojamuroOctober 3, 2020 - 21:32

that is perfect Larry! I love a classic chowder. soups a so underrated. I’m a New Englander and grew up with New England clam chowder. I prefer fish chowder over clam! but a good corn chewer is nice too. you got my head spinning with chowders Larry! now I’m thinking french onion soup lol!

AnalladorOctober 4, 2020 - 20:15

good finnish, swedish, norge recipe… recipe passed down from great grandmother, cept called for salt pork… so had to figure out alternative over 40 yrs ago when every one dead and no one to tell me.. have used olive oil to saute onions and baco bits added when didn’t have bacon…

NegalOctober 5, 2020 - 17:16

just made your salmon cakes I added celery to the recipe. yummy.

GavinradorOctober 6, 2020 - 10:12

Hmmm always yummy after see your video�� warm regards from Borneo Brother.

JunosOctober 7, 2020 - 02:13

I just love eating bacon grease with my nice seafood chowder. My Dr. loves it when I’m stocking up on cholesterol. Typically I pour off most of the grease. You only live once but why make it a short stay.

RexbreakerOctober 7, 2020 - 09:43

Thanks for sharing your yummy recipes. I’m from Australia. I enjoy listening to your voice and your accent.

ArashiramarOctober 8, 2020 - 07:13

Made this tonight. Worked great! I used half a serrano chili and had perfect heat. Used a fish stock I made from Dungeness crab shells. Used rock cod I caught a week ago.

Next time I would use a little more flour to get more thickened.

Thanks for sharing.

MonrisOctober 8, 2020 - 14:41

Looks Great! I Like The Idea Of A Fish Chowder Over Clams! lol

DukazahnOctober 8, 2020 - 22:19

This was so good. I have been following you and collecting your amazing recipes for a very long time but for a long while now I can not print your recipes to save in my 3 ring binder. I get a reply saying you site does not let me print the recipes. Why???
Ralph

ThorgannOctober 9, 2020 - 13:52

Why the “Boom” for every ingredients…. sounds silly. -_-

CentrilanimOctober 10, 2020 - 05:40

Wow…not bad recipe to try out. That bacon look like Grade A quality. At my local, neighborhood store, I do not think they do not have high quality bacon….What do people call it when you have poor quality?…….Ghetto? That does not make sense.LOL

LanayaOctober 11, 2020 - 01:16

Using chicken stock for fish chowder seems like a bad idea. How about using fish stock instead?

StonekillerOctober 12, 2020 - 05:15

13:31. “have I been saying the same thing for about 5 minutes?” Yes, especially: “BOOM” upon every other word.-it got extremely old. Good vid and recipe nonetheless.

WhisperwardenOctober 12, 2020 - 20:24

Hey Chef.. I made this over the weekend. I’d say 1 TSP of pepper other than 1 TBL. It was too over peppered. I used Talapia as the fish. Turned out beautifully. Added salt to taste. If the Jalapeno is to hot for your viewers, you can cool it off with a few TSP of sugar. It’s a great Chowder though. Thanks for the recipe. Will try more. Oh.. I did do your Garlic Shrimp Dish.. Fantastic!! ]80)

DougamiOctober 13, 2020 - 08:02

Hey Chef, How about a little white Wine in there!
P.S. Love the way You Cook!!! Bravo Dude:-)

AgamagarOctober 13, 2020 - 17:04

Made it, thought it was pretty good, but wife and kids weren’t thrilled. I used halibut, shrimp, clams, and scallops.

DokusOctober 14, 2020 - 01:00

I am on this! Gonna fry up some clam cakes to dunk in it!!!!

NuadadorOctober 14, 2020 - 22:02

Jalapeeeeenyos, always cracks me up ��. Gonna try my own version of this (More seafood and spicier) as it’s great comfort food on a cold rainy day. Thx ��

GardaranOctober 15, 2020 - 09:17

May God bless you.i believe you have a good food taste.Thank you for your recepies.i did the garlic italian soup and it was amazing..so i keep searching for more.Jesus loves you

AgardinOctober 16, 2020 - 15:01

That’s a half gallon of milk. Is that correct or did you mean 2 cups in the recipe?

MaumuroOctober 17, 2020 - 08:47

Just made it and it turned out amazing!!! Thanks for the recipe:)

LailhalaOctober 17, 2020 - 18:00

Chowder is under rated. You did good, very generous with the ingredients, not a tightwad like me. I like to get the flavor right with water as the liquid and then add dry powdered milk and have a few peas to go with the carrots and potato. Those bags of mixed seafood are good too but prefer the mussels over the octopus.
hey Buck, I have been eating a lot of fish lately for health reasons, do you have a recipe for a good sauce to put on fish? I would like a nice creamy lemony sauce for seafood but don’t know of any.

TruebearerOctober 17, 2020 - 22:38

Y’know, I’ve never had fish chowder before… Bit I’m a big fan of clam chowder! That stuff is YUM! But I’ll definitely give this recipe a try sometime… I’m curious to try it!

AdordinOctober 18, 2020 - 10:56

Looks easy and very good! I may try this one Larry. Thanks!

CordariusOctober 19, 2020 - 14:47

I can`t buy fresh fish here in the Midwest. Its frozen, and smells fishy when thawed. Sometimes, I buy it anyway and, douse it with fresh lemon juice, before cooking,, to get rid of the fishy smell. LOL

ShaktizahnOctober 20, 2020 - 15:11

amazing dish…great camera work (excellent angles)….hilarious little bit of humor ( try more, it works for you)…..add one more subscriber….thank you.

BrantriusOctober 21, 2020 - 10:29

I’m gonna try this out this week. I’ve got 2 lbs of whiting and a can of chopped clams.

KelemeenaOctober 21, 2020 - 14:37

Excellent, but I would do ham in place of bacon, and use green onions and parsley at hte end

KeleranaOctober 22, 2020 - 07:54

Yummy! thank you so much for your récipes, they make me a professional Chef! Greetings from México!

YggkelvOctober 23, 2020 - 07:07

Hey, Allrecipes. If it isn’t to much trouble, could you send me a link for a movie night recipe video. My friend and I are planning an anime marathon and would like to know a good and simple recipe to make for that.

AlsafynOctober 23, 2020 - 12:09

Hi can u please share the recipe of ginger soup which used in periods to get rid of pain

PerininOctober 23, 2020 - 21:58

Nice soup but useless tutorial, I guess your kitchen was on fire and you have leave in a hurry

ZolobeiOctober 25, 2020 - 04:54

I need a bowl of that!! It sure would hit the spot on this cold winter day!!

TruthweaverOctober 25, 2020 - 13:27

Wow… seriously mouth watering even before it’s finished. Going ice fishing for my very first time in what is now a very snowy Minnesota, if we keep any fish I’ll be sure to suggest this recipe… looks warm, yummy, and uh… Delicious!

MezshuraOctober 26, 2020 - 14:18

Watched a few of your cooking vids. You should definitly do some more catch and cook vids. Liked this one, gonna try it with some Colorado River stripers, thx..

RainwormOctober 27, 2020 - 06:42

Oh…..”Better Than Bouillon” has a Fish Base, that works well…once you figure the proportions for your taste…..

MoonmoonOctober 28, 2020 - 00:33

I didn’t think there was anything fishy about you Wolfie…until now…and that does look delicious. I take it you can sub in other fish Aldo instead of cod?

ThoradOctober 28, 2020 - 11:42

this is proof that you don’t have too get fancy and complicated to get a delicious chowder….keep it simple…excellent on a cold winters day indeed!! thanks

BraathOctober 28, 2020 - 23:02

Thanks Ivo, I am going to try this recipe, using the Yellow Tail I caught this summer.

SallOctober 29, 2020 - 19:51

New to your channel but having to go low fodmap, as I am already vegan, gluten free, no oil, no sugar, I wasn’t too happy about having more no’s to add to the list but your recipes inspire me, so thankyou. Even more so to see you follow the daily dozen! Spot on. Thanks. Victoria, Scotland

AkinogrelOctober 30, 2020 - 14:11

Love the 70’s porn music Larry, and the chowder recipe, you rock!!! ✌️

ManaziusOctober 31, 2020 - 02:14

You are the only one who knows how to cook REAL chowder. Good New England chowder DOES NOT have cellery corn or any other crap. Its simple seafood, pork belly, onion, potato’s clam broth and some cream. Half and half if you want it a tad lighter. A little pepper salt and a pat of butter. That’s all. No yuppie poofie cheffie crap. That stuffs for greenhorns!

JosiusOctober 31, 2020 - 15:31

You had me until the flour. Chowder does not need icky moldy allergy inducing flour.

I like mine with onions & celery and carrots added in too.

ArcaneseekerNovember 1, 2020 - 13:40

Green chiles work great for more subtle flavored foods like chowders and alfredo sauces.

NilannNovember 2, 2020 - 02:56

i eat alot of catfish and im thinking catfish chodere i used to work at timber cove sea food resterant just north of bodega bay as a chiefs assittant love to cook fresh fish

MagoreNovember 2, 2020 - 07:03

Hi Ivo. This looks delicious. Pls can you make a list of the ingredients? I want to give this a try. Thanks Ivo

LaimandNovember 2, 2020 - 15:53

I think i would sub out chicken stock for fish stock. Or clam juice. Yum. Cant wait for the weather to cool down cuz its soup season at my house

DojarNovember 4, 2020 - 04:26

This is a FINE looking chowder! I like chunks big enough you can get your teeth into them.

MoshakarNovember 4, 2020 - 16:04

I could have used a couple of bowls of this for lunch at work today!! It was -11 when I left for work, and the high temp was +9.That soup would have went down real good..Nice job..

MunigeNovember 5, 2020 - 05:39

Wow, I’m going to have to make this for my dad. Thanks for the vid WP.

AurifymNovember 5, 2020 - 14:12

Looks crazy good, i’ve been wanting to make oyster stew, do ya think i could jus substitute oysters?

MakusNovember 6, 2020 - 05:25

Great recipe and Merry Christmas and Happy New Year to you and your family

TygrajurusNovember 7, 2020 - 06:29

Sounds delicious

but can you make a gay version that is light with a clear broth that is more heart healthy?

please

NirinNovember 7, 2020 - 15:39

I didn’t think there was anything fishy about you Wolfie…until now…and that does look delicious. I take it you can sub in other fish Aldo instead of cod?

DuraNovember 8, 2020 - 00:20

Hello IVO Merry Christmas
Your fish chowder looks so good wish I were there to share some with you ( lol ) you added coconut milk very interesting I have to give that a try the next time I make fish chowder because I use half milk and cream. By the way I keep looking at your fish decanter on your counter top what’s the contents used for if you don’t mind me asking.

FaejinnNovember 8, 2020 - 17:00

Larry, you are torturing me with your wonderful codfish recipes Yum! Love chowder and you sure did this one up fantastically glad you didn’t forget the nice bits of parsley at the end, they like the thyme add “the touch” to a great chowder like you have demonstrated. Beautiful rendition of a classic soup, congratulations and thank you for sharing!

CentriradNovember 9, 2020 - 19:17

That looked delicious, we are going to make that for lunch tomorrow. Yum. Thanks. Joe

AlsaninNovember 10, 2020 - 05:28

Thank you for adding one more soup recipe. can not imagine very tempting want to eat it. subscribe your chanel helps me to cook better ��

MejindNovember 10, 2020 - 09:37

what did the poor fishy do to you to end up as chowder? jk you know i have never made a fish chowder before!! think its about time i did, this looks scrumptious!

TejinNovember 11, 2020 - 19:46

Would have been nice to say how long to simmer and portion of ingredients but still amazing video and yummy recipe!

BuzantriusNovember 12, 2020 - 03:40

Never tried chowder with bacon before, not too sure about that, but adding the jalapeno? now THAT appeals to me! other than that the recipe and process is very similar to how I do it myself.. good recipe, Chef Buck!
all that cod must’ve cost a bit, looks delicious

MaveswynNovember 13, 2020 - 05:24

hey larry great looking stuff.your the man great job love your videos man

BalkreeNovember 13, 2020 - 21:38

Almost like a clam chowder! You could add kernel corn! I love haddock! Serve with a nice salad!

DoridarNovember 14, 2020 - 05:00

Looks mighty fine Larry, Just what a brotha need on these cols a$$ days. Thanks for sharing.

ShaligelvNovember 15, 2020 - 05:17

Larry, what a perfect soup! Warm, hearty and wonderful! This would be a great way to use my bluegill fillets too! You just added to the perfection when you added that bacon in there! Great job again my friend! John

VinrisNovember 15, 2020 - 16:29

going to try this today. trying to empty out some of my freezer so I can move in stuff from my walk in freezer (AKA my garage) have cod and shrimp so it will be more a seafood chowder. Your recipe is so simple and I don’t need to add canned milk. Most of my recipes for seafood chowder come from Nfld where during the winter years ago little fresh milk was available so canned was the way to go. Will let you know how it turns out.

VoodoozuruNovember 16, 2020 - 01:56

You cheated anything that starts off with cooking bacon is going to be good…lol…great looking fish chowder

LighthammerNovember 16, 2020 - 11:07

Wow, that looks great, and not really hard to make. Sounds like a winner to me! Thanks, Larry:) Tess

DujarNovember 16, 2020 - 20:33

Just how cold is it by you? I’m happy that today it will be in the double digits. This has been the worst winter in probably a decade.

RexbladeNovember 17, 2020 - 14:53

Larry that looks good just a bit to much grease for me I am sure I can find a Sub for it tho cheers

MofynNovember 18, 2020 - 04:22

Oh mi dios se ve delicioso….pero con su permiso tomaré prestada su receta

YggtiusNovember 19, 2020 - 16:56

I watched this video on the 10th, today is the 12th and I’ve already made it twice. Thanks!

MogeNovember 20, 2020 - 08:21

I love your recipes, but too much butter. I use pure olive oil, liquid gold, more healthier, and living in Spain, we have and produce the best one.

GavinadarNovember 20, 2020 - 20:13

I like your style, all action, crisp audio, no talking. I’ve subscribed. And, thank you.

NalmelanimNovember 21, 2020 - 13:01

Looks like the perfect chowder recipe I’ve been looking for. Can’t wait to try it. Regards B

FaergNovember 21, 2020 - 20:16

This music in the background remind me of the commercial Liberator sex Furniture has when they’re showing off their furniture with two people doing it

VularNovember 22, 2020 - 17:49

Looks incredibly delicious! I am hooked on your recipes, your videos are delightful to watch, so enjoyable! Bravo!

AdrierdanaNovember 23, 2020 - 09:02

This one is very relaxing. Each step goes sooo well with the music. All your videos give major cooking goals.��

DorirusNovember 23, 2020 - 19:58

THIS IS THE RECIOE I AM ROLLING WITH.
RAINBOW TROUT, CRAB CLAWS,
SCALLIPS AND SOME SMALL CHUNKS OF SUSHI GRADE TUNA FOR SHITS N GIGGLES ��

KuladiNovember 24, 2020 - 23:33

I wonder if it would be better to boil the fish, set it aside after cooking, then use the stock instead of chicken stock.

FekasaNovember 25, 2020 - 06:50

I put in the tiniest pinch of thyme, but to be honest I didn’t really like the taste. Next time I will prob leave it out, but that is just my taste.

ViktilarNovember 25, 2020 - 11:24

Wow Joel, Truly Amazing I can’t wait to make this! Thanks for the really cool cooking ideas!

CordaronNovember 26, 2020 - 22:57

Would a med student,A College old person would check first his colon before eating hot peppers in a New England Chowder with nutty pepper fresh ground pop to taste not Fire? Fish Soup not a traditional Chowder? No Quahogs Clams and Clam Juices to cook potatoes and Fish in? Son Tryt using Halibut and cut out the overdo of spices & Heat plz college man? No Bay leaf,no ta Italian soup? Great Fish tortured in a soup? Go to Georges in Rhode Island at Galilee coast and borrow a Chowder recipe and get a Gallon of Clam/Quahog juices to start plz and there recipe or my mothers:) / Great Soup son great. Never stir fish causes it to disintegrate badly a puree! great soup nice not Traditional haunting,sea flavors buttery hog eating creamy natural Chowder you’ll never forget. NO Flour ever! great soup!

KazijinNovember 27, 2020 - 12:30

Thank you for this great recipe. Stay gealthly.
İ did it today, and what can i say for this gread food. The pot is empty. Why? İt is amazing good. Wonderfull. Very nice. Like

SalarNovember 28, 2020 - 05:06

Very nice, Larry! Thanks for another great recipe!
All best and thumbs up, Jersey Joe:-)

ShamathNovember 28, 2020 - 10:02

Your food looks delicious, I’m going to try this chowder… today:) But one question, what is the difference between chowder and soup? Sorry for asking, but I’m not from the States:):)

DumNovember 29, 2020 - 10:29

That bowl looks delicious! Thank you for sharing. If you ever decide to do a whole day’s Daily Dozen Challenge sometime, we’d love to share it on our playlist! -NF Team

FearlesswingNovember 29, 2020 - 18:30

JoJotilarNovember 30, 2020 - 22:04

Best done cooking video fool proof style so far. To the point, no wasted time with confusing comments, and it turns out excellent anytime.

SwordsingerDecember 1, 2020 - 02:46

Looks good. This is kind of like an ASMR video but the music’s too loud

TabarDecember 1, 2020 - 15:46

Best Seafood Soup In Riyadh || Shrimp Shack Seafood Restaurant
https://www.truthofmiddle.com/2019/06/seafood-soup.html

ThordihuginnDecember 2, 2020 - 08:09

Wow make me hungry …………… looks really yummmmm thans for the video!!!

CoigeDecember 3, 2020 - 09:27

I absolutely adore seafood chowder the first time I ate it was at San Francisco delicious ��

IronstaffDecember 4, 2020 - 04:30

I had to subscribe after watching this. I was searching for something to create with some lobster meat and jumbo shrimp my husband brought home, now I know exactly what I’m doing with it. First video in my search and there’s no need to look any further. What white fish do you suggest? I have catfish in my freezer. Is that a good fish to use? I need to purchase some scallops to add also. Thank you for sharing this!

NikoleDecember 4, 2020 - 11:29

Perfection ��I could eat this everyday for the rest of my life ��thank you ��

LailhalaDecember 4, 2020 - 20:49

Looks like a great recipe, well explained and demonstrated. Please lose the “BOOM!”, as it adds nothing to the video and it sounds silly, repetitive, and s ultimately annoying.

DianannDecember 5, 2020 - 08:02

I made cioppino for Saturday night dinner. It was a big hit.
How about a video on clam chowder.

LightgroveDecember 6, 2020 - 07:19

Best food channel with great recipes, I turned on the notification bell because your videos are amazing, short and colorful with great music and production, keep the good work

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