1. Isa on August 12, 2011 at 10:36 am

    Lucy loved it and remembers it very well. Her exact words last week were “I don’t like your fish soup. The one at Rachael’s was super yummy. I want Rachael’s soup but not yours.”

    • movita on August 12, 2011 at 10:41 am

      Lucy has superior taste. Her word is law.

  2. Stephanie Barnhart on February 22, 2012 at 12:47 pm

    Have you ever made it just with shellfish? I’m not a fan of scaly fish but love the shelled stuff. Just wondering if it makes a difference in the end.

    • movita beaucoup on February 22, 2012 at 12:52 pm

      I always include a white fish, and most often: scallops and lobster. The white fish will just melt in your mouth… Yum! I’ve never tried it without white fish, so if you do, let me know how it turns out!!

      • Stephanie Barnhart on March 17, 2012 at 11:13 pm

        I made it leaving out the fish and used just crab, shrimp, and scallops instead. Never having eaten a seafood chowder, I enjoyed it but had nothing to compare it to. My hubby, however, LOVES anything related to seafood, and he praised it highly, saying it was better than anything he’s ever gotten in a nice restaurant. Next time, I’d leave out the crab altogether–didn’t really like the mouth feel–but the scallops and shrimp were great! Thanks for the recipe!!!

        • movita beaucoup on March 21, 2012 at 10:28 pm

          Oh, yay! This is so exciting. Thanks so, so much for stopping by to let me know how it worked out. (I’m so glad your hubby got a belly full of seafood!) xox

  3. Shari on February 22, 2012 at 12:57 pm

    Oh…yum. This makes me miss Nova Scotia and access to fresh seafood!

  4. Patricia Mitchell on January 28, 2013 at 9:29 pm

    Wow! From Calgary. My husband just oh wow I haven’t tasted chowder this good since he lived where? Halifax Nova Scotia :)) thx so much for posting this and finally I get to cook some of his local fav’s. Patricia Mitchell.

  5. Patricia Mitchell on January 28, 2013 at 9:32 pm

    Oops maybe reading my comment before I posted it to see if it made sense but I was so darn excited lol. My husband just “said” oh wow it should have read

    • movita beaucoup on January 28, 2013 at 9:45 pm

      Patricia! This is so exciting! I’m thrilled to hear that we’ve brought a little Halifax into your husband’s life! (We being you and me.) Thanks for taking the time to stop by and let me know… stay warm in Calgary!

  6. Erin on February 1, 2013 at 12:21 am

    Movita, how many does this recipe serve?

    • movita beaucoup on February 1, 2013 at 5:35 am

      Oh, it’s a big pot. I’d say 6-8 people easily (as a main)!

  7. Anonymous on March 8, 2013 at 7:03 pm

    Just made this chowder, it’s amazing, luv it. It’s gonna be my new chowder recipe….thx.

  8. Mikaela on March 19, 2013 at 9:23 pm

    What if you don’t have a dutch oven? How can you still make this chowder?

  9. Anonymous on November 10, 2013 at 11:47 pm

    Way to much oregano…it needs to be cut in half at least

    • movita beaucoup on November 11, 2013 at 12:31 pm

      With all due respect, I believe you are saying that the oregano in this recipe is not to your particular tastes. Fair enough – I appreciate that we might not share the same preferences. But for readers hoping to try the traditional chowder that my friends and family have been enjoying for decades, I would not personally recommend cutting the quantity of oregano.

      My recipes are merely offerings. There are no guarantees that they will work for you. I constantly play with recipes in the kitchen – you might enjoy doing the same. Please feel free to adapt and adjust the recipe to your own tastes, and make it your own!

  10. Melissa on December 15, 2013 at 9:48 am

    I have made this chowder twice this fall- I currently live I Spain so it’s a real treat departing from the local cuisine! I would change nothing- it’s fantastic the way it is. I use fresh cod, shrimp, and frozen scallops and crab. I throw a can of clams with the juice too for the flavor 🙂 Thank you for sharing this awesomeness!

  11. Natalie on March 8, 2014 at 1:51 am

    I made the seafood chowder tonight (first attempt at making soup/stew of any kind). The taste is great although I will wait until tomorrow to indulge. However, the dish does not have a creamy/thick consistency, what did I miss? Or what do I need to thicken it up and maintain the great flavor?

    • movita beaucoup on March 8, 2014 at 7:34 am

      This is a brothy chowder – it won’t thicken up! Add nothing, and it will be just as the recipe intended. (Though it is nice with some crusty bread!)

  12. Shannon Khoussine on March 20, 2014 at 9:02 pm

    I don’t usually post comments. This is the best chowder I have ever had or made! Thank you so very much for this gift!

    • movita beaucoup on March 25, 2014 at 7:21 am

      You are most welcome! I’m so glad to hear that you like it…

  13. Chelsea on March 22, 2014 at 6:02 pm

    Do you leave shells on the lobster/shellfish during cooking or remove them and just cook the meat?

    • movita beaucoup on March 23, 2014 at 8:21 am

      I use cooked lobster meat – and just throw it in!

  14. Trudy on August 14, 2014 at 6:52 pm

    Can you freeze left overs?

    • movita beaucoup on August 15, 2014 at 7:05 am

      I’ve never frozen chowder, as I don’t know that the dairy would hold up well. So, I can’t personally recommend doing so.

  15. Kelly on August 15, 2014 at 12:21 am

    Any recommendations for making this dairy free? Like what kind of substitute “milk” and “cream” to use? This sounds amazing, but sadly I’m not supposed to have dairy! = (

    • movita beaucoup on August 15, 2014 at 7:09 am

      Sorry, I can’t offer substitutions for this recipe. I’ve only made the recipe as printed, and given that fish and dairy are the two main ingredients, I wouldn’t recommend trying this recipe with anything else. We’ve been making it this way for decades! I wish I could be more helpful. If you’ve got a craving for fish chowder, I’d suggest looking for something more broth based. Good luck!

  16. movita beaucoup on August 15, 2014 at 9:36 am

    Comments on this post are now closed as it was published in August 2011.