1. shannon on August 27, 2012 at 7:52 am

    *omg, finally: i’m the first person to comment. that like, never happens. thankfully i happen to be up at an obscene hour of the morning.*

    i’m so thrilled you made me seafood chowder; it’s one of my favorite things to scarf down, but i’ve never made it. why? because i’m scared i’ll ruin it. I’m going to give it a go, i think. I wonder if i can convince mr. table to take me driving through Nova Scotia for fish?

  2. Liz on August 27, 2012 at 8:29 am

    What amazing chowder!!! Full of the best of the best seafood. Once I find a unicorn, you might find me at your doorstep begging for a bowl! Beautifully done.

  3. glutenfreezen on August 27, 2012 at 11:21 am

    Mmm….I could have had this for breakfast this morning instead of leftover meatloaf and mashed potatoes and gravy. Dangit! 🙂

  4. DB-The Foodie Stuntman on August 27, 2012 at 12:55 pm

    I love the hint about making this dish ahead of time.

  5. spree on August 27, 2012 at 3:30 pm

    Second-day chowder and fresh crusty bread! Does life get better? It couldn’t by much! This is gorgeous!

  6. Ann P on August 27, 2012 at 4:12 pm

    I want someone to feed this to me while I read by the fire in a blanket. Is that too much to ask?!

  7. Ashley - Baker by Nature on August 28, 2012 at 3:38 pm

    I’m SO ready for soup season! This chowder looks phenomenal, love!

  8. Eggton on August 31, 2012 at 12:24 pm

    That chowder is bad ass. And YOU START BAKING SCHOOL IN FOUR DAYS HOLY CRAP!! Pretty soon you’re going to know 250 different kinds of bread that you could use to sop up that delicious seafood broth. I love that this recipe calls for celery salt. I was obsessed with it as a kid. I used to put it on everything and my mom had to do a celery salt intervention because she worried about all my internal organs. It was the first, and most successful, of many interventions, I might add. Now I’ve switched to lemon pepper. I put it on cottage cheese and that’s about it. Anyhoo, maybe someday you can make me a celery salt bread in baking school. xoxo

  9. Anonymous on October 27, 2013 at 5:49 pm

    I just finished eating this chowder…Amazingly good!! Thank you

  10. Patti on August 30, 2014 at 9:45 pm

    I’m going to make this soon, but I do have a question about the paprika called for. Do you use just regular Paprika or Hungarian Paprika?

    • movita beaucoup on August 31, 2014 at 8:11 am

      Hi, Patti! I just use regular paprika. Not fancy, but still good!

  11. tamara smith on October 25, 2014 at 5:39 pm

    My daughter and I are preparing the chowder now. We are using scallops, muscles, and a seafood mixture we found at the grocery store containing shrimp muscles and calamari I also added a little white wine. I smells wonderful right now I hope it taste as good as it smells!!!

  12. melisbrandon on December 16, 2014 at 10:32 am

    I made this recipe a day ahead as suggested and it turned out amazing! My guests were totally impressed and the great thing about it is that it was not difficult to make at all. I followed the recipe exactly and was not disappointed! Can’t wait to try some more recipes from your site. Thanks!

  13. Casey on March 10, 2015 at 7:26 pm

    Just made the original version the the chowder last night, and heated it up this afternoon. DELISH! The only thing I’m wondering about is the “oil slick” of spices that you mentioned. Even after serving in bowls, it still seems to rise to the top and “slick.”

    Any thoughts on how to get the spices and butter to blend in more? It doesnt affect the taste negatively, but I’d be hesitant to serve it to guests with that presentation. Any ideas??

    • movita beaucoup on March 11, 2015 at 6:19 am

      The spices will always float to the top with a little of the fat. I give the chowder a stir and then ladle it into bowls. Trust me, I’ve never had a guest complain! It’s one of those ugly-but-tasty type deals.

  14. Angela on March 24, 2015 at 8:32 pm

    I’m planning to make this for Good Friday, never made anything like this, for the fish is it cut up or place in pot as whole fillet’s?? Can’t wait to try this!!!

    • movita beaucoup on March 25, 2015 at 6:21 am

      Just throw the whole fillets in there – they’ll break up into tiny pieces as they cook!

  15. Stacy on November 29, 2015 at 1:15 pm

    About how many servings will this make?

    • movita beaucoup on November 30, 2015 at 7:32 am

      A lot. It’s a Dutch oven full of chowder. It also depends on serving size – whether serving as an appetizer or a main. I serve it as a main dish at family events with 8 people, and there is plenty for everyone.

  16. liz on December 8, 2015 at 11:17 am

    been making the original recipe for Christmas dinner for a few years now….Doubled the recipe and always gone to the last drop… This year got a special request Not to Forget the Soup!! thanks…

    • movita beaucoup on December 9, 2015 at 2:42 pm

      This is wonderful to hear!! Thanks for stopping by to say so!

  17. movita beaucoup on December 27, 2015 at 6:37 pm

    Comments on this post are now closed as it was published in August 2012.