I grew up on the east coast (NB, Quebec, PEI, NL) and have been cooking chowders for 55 years. I made a very standard (boring but tasty) clam chowder for many of those years until I started making my own fish stocks and experimenting with different combinations of seafood. My absolute favourite combination was only last week: (no bacon) halibut bone stock, liquid from home smoked salmon and a bit of the salmon, blue lipped NZ mussels, clams, scallops. I use many different combinations from whatever is available (halibut cheeks or ling cod are great but rarely have lobster where i live). Summer savoury and/or thyme are my preferred herbs. Just remember folks, chowder is delicious however you choose to create it. Lovely to see chowders on the mainstage. Thanks.
I've made this a few times now, and it's one of my dad's favorites! It's not cheap to make where I live, but it is absolutely delicious, and it's in our repertoire for special occasions. Thanks for sharing this!
You have just made me want to cook up a chowder for the first time in my life. It truly looks absolutely lovely and screams winter comfort food. Thank you so much!
Your recipe is very much appreciated by this Cape Cod (or now Cape Codless) Massachusetts USA cook. Thanks for the imaginative modifications and adjuncts for a seafood chowder. I will be cooking this for my family this week.
Living in the Yukon and it is still WINTER here...snowing again tonight! Just finished a huge bowl of this chowder, Delicious! I had never cooked with Haddock before and the addition of the Smoked Oysters kind of made me quiver, every other ingredient I was in love with. So happy I followed your recipe to a tee. Going to share this with friends who love chowder. Now I just have to make the biscuits to go with my next bowl. My sister lives in Stillwater Lake, NS and I have encouraged her to get her Chowder/Biscuits going.
Hi. Chowder looks absolutely delicious. I would never have thought to add the smoked oysters or the smoked haddock. Can’t wait to try it. . It’s been years ago that I read and enjoyed you newspaper column. Still have a few of the recipes. Thanks for sharing on you tube.
The smoked oysters and haddock set this recipe apart and it’s why we love it. It feels like forever ago since the Herald column! Thanks for continuing to follow along all these years later!
I have been making this for about a year now. I have added clam juice and clams. I cannot find smoked fish right now. So I use tilapia. And it is wonderful!!! thanks! 💜
Love your version of seafood chowder.....I will give it a try soon. My family always have chowder on Christmas eve, and I'm looking forward to a change. Thanks for sharing! GLORIA
Wonderful recipe! I usually add a little bit of liquid smoke to my chowder and gives it a great smokey flavour! I love my chowder loaded up so much that it’s pretty much like a fisherman’s stew! I usually serve mine with a baguette. Great comfort food for sure! 😊😜
Taught cooking for 8 years. No flour, no corn starch. Wow, a cook after my own heart. I only thicken my soups with ingredients. Thank you. I am from the West Coast but have lived in the East Coast.
100%. No roux, yes on the heavy cream, pure. Lovely. Nova Scotia indeed; the roux is more Wuebec. (Don’t get me wrong, I like a gumbo, I lived in New Orleans) - but I agree it’s purer with no flour -no roux! And I love the leeks.
My son asked about chowder....and said he loves something more like a stew & hit on this....sounds amazing..I'm going to try & awww....you guys are adorable...;)...thanks for the direction...so anxious to try the smoked haddock!!!!! this is a few years old...but hey...gotta love you tube!
Hi, such a cool tip to use the oyster oil to cook with. I will keep that in mind for future use. I have been known to use canned anchovy oil in my cooking though.
Thank you. I will try your recipe for sure. I will try it with pork jowl instead of bacon just to see if there's a difference. Thank you for sharing. Blessings
I use to live in downtown Dartmouth. I loved the Canteen. I miss it so much. Thank you so much for posting these videos. It brings a little bit of the Canteen back home to me. LOVE a the Crobster! Haha
My mom was a Boston girl. We would hit Durgin-Park and Legal Seafood when in town. I remember the chowder at Legal was brimming with fish and shellfish.
I’m new to Canada. Been here for almost a year now in New Brunswick. The seafood chowder is the go to dish for everyone. I had it myself and fell in love with it so I wanted to prepare it myself and was directed to your channel. It looks amazing! I’ll definitely give it a try. And I love the fact that there’s no cornstarch in it because I’m myself averse to thickening the soup with that. Gluten-free it is ❤
Very nice looking recipe. It looks to have the depth of flavour I very much enjoy. I use a beurre manié to thicken my other chowders and would likely do so with a seafood chowder as well. I'm glad to see that "it's not just me" when it comes to smoked oysters and dill in a chowder. Thank you for the great looking recipe. I intend to make it soon.
Hello from Maine USA. Thanks for the video. My own version for this time of year, is a seafood corn chowder, using all the usual suspects for ingredients along with fresh corn cut off the cob. It is a hit around here. I use lobster stock from shells and bodies I save in the freezer from lobster boils, plus I make some mussel broth to add to it all. For the milk I use organic coconut cream ps I have been to Nova Scotia a couple of times. Love it there. Way back in 69 my family stayed at Parker's Cove, and my girlfriend and I visited there so I could see it once again in 2017 (or 2018 Can't quite remember now in my old age).
Thanks so much for posting these recipes. First time for chowder for my wife and I. Love your chowder. So happy we found your sight - love your recipes. Helen and Tommy London
My grandmother used Carnation Can cream milk (one can per Lobster tail) in her Lobster chowder; fry Cooked Lobster in real butter until browned; add cream add a T of vinegar; wait until the cream thickens and poured over potatoes (they had 8 kids) and the flavour of the Lobster is soooo good. I find the Carnation a bit rich so I usually half it with cream or milk and pour over Linguini YUM
Have you ever heard of Summer Savoury? I was surprised to find how difficult it is to obtain in western Canada. I like it. lol Probably cause my mom used it; makes it familiar? I don't make it, without it. Just a personal thing I guess. I tried the experimental flavour thing over the years from smokey to spicy. All good; but, that's because there is no better chowder than the one you make. I finally have come to the conclusion that there is something to be said for simple. A reason my mom always kept it simple? After 60 years that's how I likes it. Poor like; leaves you grateful. Merry Christmas and a Happy New year to you all. My wife was never fond of seafood and she was the daughter of a lobsterman, when we were getting married I thought everything is perfect except for that, I was thinking there is something wrong with this woman, there wasn't; it was me. Did I mention the summer savoury.
My favorite thing for chowder is to add a little bit of sherry wine to it. Usually you have to use a thickener if you do, so I like to add in some light roux (butter and flour). It just adds a whole new layer to it.
Amazing! We followed along and it improved our recipe. Our only addition was Acadian Lobster Paste that we add in just before serving. Made in PEI! Thanks so much!
We’re in Charleston, SC. I’m wondering if I’ll be able to find the smoked haddock, etc. We’ll see. Definitely trying this. A little expensive to make, but totally worth it!
The last time we went to Halifax I did a seafood chowder survey. Everyday at lunch I had chowder at a different restaurant. The best one was at the Armview. It was magnificent. Next time I am coming to try yours.
I LOVE lemon zest.. all citrus zest! A couple of years ago, I made an orange chai bread, and it was delicious! Sorry, I’m digressing 🙄 .. I am in Ottawa, and this morning it is very dull and gray out. A chowder is exactly what’s on the menu. Thank you for sharing! 🐳😬👍
Hi, wonering if you drain the bacon grease off before you add the leeks and celery? And what would you use in place of smoked haddock (in case I can't find any) Thanks
The first seafood chowder i ever tested and is still the best is at peggys cove while studied in Halifax in the early 1980. I will definitely try this and plan to visit Halifax next spring and hopefully visit your restaurant than.
I made this for my family this evening. My dad said it was delicious and that it was the best seafood chowder he's ever had. Thanks so much for the recipe. Happy New Year (2022) from Fredericton!
Hello! I have some questions! Can I replace potato water with stock and flour (roux) even though it won’t be GF anymore? Should I parboil the potato’s before going into the chowder pot? Or can they cook all the way in the chowder? For my own understanding to simplify it’s fats -> mirepoix -> potato’s and stock/water -> milk and or cream -> white fish -> garnish
You wet my appetite can’t wait to make it. Thank you, since I’m diabetic I will substitute potatoes, loved that you used leeks n celery! I will use daikon or rutabagas or turnips. Will so look forward to surprising my fisherman husband! Who loves loves chowder but he’s-on a healthy keto ! So will tweek it to his delight!
Made it last night and friend of our came for supper and this is the best chowder I ever made ,even my wife said it was the best chowder so thank you Renée for the recipe 😉
I want to make this chowder tomorrow, I don't have smoked haddock but I do have a can of smoked mussels, do you think that would make the flavour too smoky with both smoked oysters and smoked mussels? I can't wait to make this I getting really hungry right now. LOL
Biscuits made to enjoy with the Seafood Chowder...perfection! Spoke with my sister in NS about your video and surprise...she knew you from Acadia Maple, as she worked the Pancake Breakfasts for several years (during the time you were headed to France). I thought I was surprising her and low and behold it was the other way around! Love your videos, looking forward to the next one
Greetings from Ireland! Chowder on the menu this week in our house so I cannot wait to get cracking! New Subscriber… delighted I found you guys and looking forward to watching your Recipes! 👍🏻
Ha! I knew I could use smoked muscles instead of the clam for fish chowder!(my friend from NB said it wouldn't work well) Yummmm! I'm making it tomorrow, but I had to make sure I have the ingredients. Thank you so so so so much for this!! 🤗
My Art Teacher as a freshman in College was a Mr. Wunderlich, who transferred from SUNY Brockport to Dartmouth (1984). I wonder if you ever took one of his elective Art classes of knew of him?
I just found your video and was intrigued by using the smoked oysters and smoked halibut. Could you use Kippered Herring and oil instead of the oysters? I have several tins that I would like to use in something besides just eating them on crackers or toast.
From one Chef to another, I truly enjoy your content. It’s very well-made, with easy step-by-step instructions for people to understand. Thanks so much!! One thing is, I just stumbled along to your channel and noticed that you haven't made any content in a while, will you be making more in the future? P.S. you both deserve a cooking show, if you haven't already been signed by a network, they should.
Hi, just subscribed to your channel. This chowder looks so good. Where is your restaurant in Dartmouth mass ? What is the name ? Would like to try it out.
Awsome recipe thank you. I don’t eat pork and so use Westcoast smoked candied salmon cut very small to trick the bacon taste buds. I add corn n carrots too… 👍😂
I grew up on the east coast (NB, Quebec, PEI, NL) and have been cooking chowders for 55 years. I made a very standard (boring but tasty) clam chowder for many of those years until I started making my own fish stocks and experimenting with different combinations of seafood. My absolute favourite combination was only last week: (no bacon) halibut bone stock, liquid from home smoked salmon and a bit of the salmon, blue lipped NZ mussels, clams, scallops. I use many different combinations from whatever is available (halibut cheeks or ling cod are great but rarely have lobster where i live). Summer savoury and/or thyme are my preferred herbs. Just remember folks, chowder is delicious however you choose to create it. Lovely to see chowders on the mainstage. Thanks.
Those all sound like great ideas. We completely agree! It's important to make chowder your own! Thanks for watching.
I am soooo glad you said Quebec properly and not " KAH BECK".
Seasons' greetings from Singapore. Canadians make the best seafood crowder. This reminds me of the wonderful years in Acadia!
I've made this a few times now, and it's one of my dad's favorites! It's not cheap to make where I live, but it is absolutely delicious, and it's in our repertoire for special occasions. Thanks for sharing this!
I love a good seafood chowder thanks for sharing this recipe with us
Thank you for making a wonderful recipe.
I used this recipe. It came out great! Thank you.
You have just made me want to cook up a chowder for the first time in my life. It truly looks absolutely lovely and screams winter comfort food. Thank you so much!
Go for it! Let us know how it turns out!
Made this for dinner tonight, didn't have a lemon but I used a lime for zest and let me say it was AMAZING thank you! I had been craving this all day
So that you enjoyed it. It’s such a comforting dish!
Merci Renée. J'ai suivi vos instructions et le résultat s'est avéré délicieux. 🙂
Your recipe is very much appreciated by this Cape Cod (or now Cape Codless) Massachusetts USA cook. Thanks for the imaginative modifications and adjuncts for a seafood chowder. I will be cooking this for my family this week.
Living in the Yukon and it is still WINTER here...snowing again tonight! Just finished a huge bowl of this chowder, Delicious! I had never cooked with Haddock before and the addition of the Smoked Oysters kind of made me quiver, every other ingredient I was in love with. So happy I followed your recipe to a tee. Going to share this with friends who love chowder. Now I just have to make the biscuits to go with my next bowl. My sister lives in Stillwater Lake, NS and I have encouraged her to get her Chowder/Biscuits going.
Hi. Chowder looks absolutely delicious. I would never have thought to add the smoked oysters or the smoked haddock. Can’t wait to try it. . It’s been years ago that I read and enjoyed you newspaper column. Still have a few of the recipes. Thanks for sharing on you tube.
The smoked oysters and haddock set this recipe apart and it’s why we love it. It feels like forever ago since the Herald column! Thanks for continuing to follow along all these years later!
I made it with salmon,shrimp,scallops and it was great
I have been making this for about a year now. I have added clam juice and clams. I cannot find smoked fish right now. So I use tilapia. And it is wonderful!!! thanks! 💜
Only watched as far as 1:22 minutes, after you sought reassurance three times already from the bloke off camera. Cooking with confidence is key, man!
That makes you a turd. Respect between spouses demonstrates respect for other people... Hope you're sterile
Your channel is totally empty, LOSER
Love your version of seafood chowder.....I will give it a try soon. My family always have chowder on Christmas eve, and I'm looking forward to a change. Thanks for sharing! GLORIA
From Dartmouth too💜 so happy to see someone from home doing my fav soup
Wonderful recipe! I usually add a little bit of liquid smoke to my chowder and gives it a great smokey flavour! I love my chowder loaded up so much that it’s pretty much like a fisherman’s stew! I usually serve mine with a baguette. Great comfort food for sure! 😊😜
I use smoked salmon instead of bacon plus liquid smoke. 👍
Taught cooking for 8 years. No flour, no corn starch. Wow, a cook after my own heart. I only thicken my soups with ingredients. Thank you. I am from the West Coast but have lived in the East Coast.
That's right! Keep it simple. Thanks for watching.
100%. No roux, yes on the heavy cream, pure. Lovely. Nova Scotia indeed; the roux is more Wuebec. (Don’t get me wrong, I like a gumbo, I lived in New Orleans) - but I agree it’s purer with no flour -no roux! And I love the leeks.
I will be doing this! Sounds superb!
I live in Nova Scotia...and tomorrow is Christmas Eve and I'm making Chowder!
She is fantastic! The constant interaction with doug is annoying though. Beautiful dish
My first time watching. I agree on the interaction bit.
Looks amazing. I am going to try and make this today.
My son asked about chowder....and said he loves something more like a stew & hit on this....sounds amazing..I'm going to try & awww....you guys are adorable...;)...thanks for the direction...so anxious to try the smoked haddock!!!!! this is a few years old...but hey...gotta love you tube!
Looks Great
Hi, such a cool tip to use the oyster oil to cook with. I will keep that in mind for future use. I have been known to use canned anchovy oil in my cooking though.
Fantastic!
Awesome recipe! I’m gonna try it😊
Thank you. I will try your recipe for sure. I will try it with pork jowl instead of bacon just to see if there's a difference. Thank you for sharing. Blessings
I use to live in downtown Dartmouth. I loved the Canteen. I miss it so much. Thank you so much for posting these videos. It brings a little bit of the Canteen back home to me. LOVE a the Crobster! Haha
Glad you enjoy them! Hope to see you back in Dartmouth for a Crobster Roll soon!
My mom was a Boston girl. We would hit Durgin-Park and Legal Seafood when in town. I remember the chowder at Legal was brimming with fish and shellfish.
The chowder at Legal was wicked good
im making this for our supper tonight thank you
It looks like a teacher and a student. Poor Doug, he is having his memory tests every now and then with her questions. 😁
I’m new to Canada. Been here for almost a year now in New Brunswick. The seafood chowder is the go to dish for everyone. I had it myself and fell in love with it so I wanted to prepare it myself and was directed to your channel. It looks amazing! I’ll definitely give it a try. And I love the fact that there’s no cornstarch in it because I’m myself averse to thickening the soup with that. Gluten-free it is ❤
I don't use corn starch to thicken either, but just as an FYI, there is no gluten in corn starch.
Very nice looking recipe. It looks to have the depth of flavour I very much enjoy. I use a beurre manié to thicken my other chowders and would likely do so with a seafood chowder as well. I'm glad to see that "it's not just me" when it comes to smoked oysters and dill in a chowder. Thank you for the great looking recipe. I intend to make it soon.
I had a teacher in Europe back in 80s named Mr lavallee, don't know if he's a relative. Love the chowder
Hello from Maine USA. Thanks for the video. My own version for this time of year, is a seafood corn chowder, using all the usual suspects for ingredients along with fresh corn cut off the cob. It is a hit around here. I use lobster stock from shells and bodies I save in the freezer from lobster boils, plus I make some mussel broth to add to it all. For the milk I use organic coconut cream
ps I have been to Nova Scotia a couple of times. Love it there. Way back in 69 my family stayed at Parker's Cove, and my girlfriend and I visited there so I could see it once again in 2017 (or 2018 Can't quite remember now in my old age).
You made that seem so easy! I'm trying it soon. Thanks 😊
That’s awesome! I really isn’t that hard and once you’ve tried it a few times you can totally make it your own!
Lovely 😊
Thanks so much for posting these recipes. First time for chowder for my wife and I. Love your chowder. So happy we found your sight - love your recipes. Helen and Tommy London
I’m always happy to find celery with lots of green leaves on it.
My grandmother used Carnation Can cream milk (one can per Lobster tail) in her Lobster chowder; fry Cooked Lobster in real butter until browned; add cream add a T of vinegar; wait until the cream thickens and poured over potatoes (they had 8 kids) and the flavour of the Lobster is soooo good. I find the Carnation a bit rich so I usually half it with cream or milk and pour over Linguini YUM
That looks Amazing! Thank you! Can’t wait to up my chowder game.👏👏👏
Amazing! Let us know how it goes!!
Looks amazing! Thank you for doing the video!
Our pleasure! Give it a try and let us know what you think!
I thought I was freak because I liked smoked oysters in my chowders.I must be home.
That chowder looks delicious. Thanks for sharing. Can't wait to see your Fishcake recipe.
Great recipe, I will try to make it for sure
Salivating from viewing this. Just planted my dill and can't wait for it to grow!
i like your guys style :) nice recipe
Have you ever heard of Summer Savoury? I was surprised to find how difficult it is to obtain in western Canada. I like it. lol Probably cause my mom used it; makes it familiar? I don't make it, without it. Just a personal thing I guess. I tried the experimental flavour thing over the years from smokey to spicy. All good; but, that's because there is no better chowder than the one you make. I finally have come to the conclusion that there is something to be said for simple. A reason my mom always kept it simple? After 60 years that's how I likes it. Poor like; leaves you grateful. Merry Christmas and a Happy New year to you all. My wife was never fond of seafood and she was the daughter of a lobsterman, when we were getting married I thought everything is perfect except for that, I was thinking there is something wrong with this woman, there wasn't; it was me. Did I mention the summer savoury.
I love cooking.....and eating, I just made this, so delicious, so warming, thank you 👍🙂
Thanks for trying it. Pretty much the perfect things to each on this extra cold day!
You're the first person don't used flower to thinking the soup... like Your style... I rather used cream.... very nice...
Have a Great Day
It is a New England thing not to use any thickner like flour or corn starch but some people mash up the potatoes for a thicker broth.
Omg..I have the ingredients and it’s on the menu!! Thank you for this episode...I’ve made everything so far!
Amazing! Let us know how it turns out! What’s been your favorite recipe so far?
thank you, very nice job and great video, did you ever try washing the leaks after chopping, or do you think they will loose flavor
My favorite thing for chowder is to add a little bit of sherry wine to it. Usually you have to use a thickener if you do, so I like to add in some light roux (butter and flour). It just adds a whole new layer to it.
Amazing! We followed along and it improved our recipe. Our only addition was Acadian Lobster Paste that we add in just before serving. Made in PEI! Thanks so much!
Sounds great! We'll have to give the lobster paste a try sometime. Very intriguing ! 😀
substituted rendered duck fat instead of oyster oil! *chef's kiss
I use a pinch of old bay spice and a bit of white wine when I sautee the veggies
Chefs take note, this is benchmark chowder !
Smokey, smokey, goodness.
Greetings from a fellow chef in Australia.
Thanks for the kind words. The smokiness is key!
LOOKS DELICIOUS
We’re in Charleston, SC. I’m wondering if I’ll be able to find the smoked haddock, etc. We’ll see. Definitely trying this. A little expensive to make, but totally worth it!
Good answer Doug keep the wife happy. Hers is always best.
Sooo sooo soo excited to try this! I've tried numerous recipes from this channel and all of them have been amazing! Your biggest Montreal fan! 🙂💜
Once you try it, let us know how it works out! Thanks for following along from one of our favourite cities!
The last time we went to Halifax I did a seafood chowder survey. Everyday at lunch I had chowder at a different restaurant. The best one was at the Armview. It was magnificent. Next time I am coming to try yours.
I LOVE lemon zest.. all citrus zest! A couple of years ago, I made an orange chai bread, and it was delicious! Sorry, I’m digressing 🙄 .. I am in Ottawa, and this morning it is very dull and gray out. A chowder is exactly what’s on the menu. Thank you for sharing! 🐳😬👍
Delish! Thanks!
Excellent!
Hi, wonering if you drain the bacon grease off before you add the leeks and celery? And what would you use in place of smoked haddock (in case I can't find any) Thanks
Thank You ❤
The first seafood chowder i ever tested and is still the best is at peggys cove while studied in Halifax in the early 1980. I will definitely try this and plan to visit Halifax next spring and hopefully visit your restaurant than.
I made this for my family this evening. My dad said it was delicious and that it was the best seafood chowder he's ever had. Thanks so much for the recipe. Happy New Year (2022) from Fredericton!
OMG! The shot/picture of the bowl of chowder...AMAZING! You make it look all so easy. Yum Yum 👍😍
This chowder recipe is tried and true. So much flavour and youre right - it's not as hard as it looks!
Hello! I have some questions!
Can I replace potato water with stock and flour (roux) even though it won’t be GF anymore?
Should I parboil the potato’s before going into the chowder pot? Or can they cook all the way in the chowder?
For my own understanding to simplify it’s fats -> mirepoix -> potato’s and stock/water -> milk and or cream -> white fish -> garnish
I use tarragon and nothing smoked! But I will try yours!
You wet my appetite can’t wait to make it. Thank you, since I’m diabetic I will substitute potatoes, loved that you used leeks n celery! I will use daikon or rutabagas or turnips. Will so look forward to surprising my fisherman husband! Who loves loves chowder but he’s-on a healthy keto ! So will tweek it to his delight!
Made it last night and friend of our came for supper and this is the best chowder I ever made ,even my wife said it was the best chowder so thank you Renée for the recipe 😉
I would appreciate you sharing what casserole pot you use.
I love your channel! Your interaction is wonderful. New guy here. My own chowder is Shrimp Crab and Corn chowder. You two are cool.❤
My second time making this fantastic Seafood Chowder
I want to make this chowder tomorrow, I don't have smoked haddock but I do have a can of smoked mussels, do you think that would make the flavour too smoky with both smoked oysters and smoked mussels? I can't wait to make this I getting really hungry right now. LOL
Just found your channel and I have been wanting to make a good chowder. Yours by far looked the best. Can't wait to try
If I don’t want to use bacon, are there any suggestions for a substitute?
Looks amazing. Did you add all the water and potatoes into the dish x
Man as soon as east coast lobster goes on sale here in the west I will for sure be making this gem!!
Biscuits made to enjoy with the Seafood Chowder...perfection! Spoke with my sister in NS about your video and surprise...she knew you from Acadia Maple, as she worked the Pancake Breakfasts for several years (during the time you were headed to France). I thought I was surprising her and low and behold it was the other way around! Love your videos, looking forward to the next one
That is awesome! Such a small world. Tell her I say hi! Thanks for trying the recipe and for watching the videos. Lots more great recipes to come!
Looks really tasty but just wondering why you guys didn’t show the cooking pot while cooking? Lol I would have love to seen.
Greetings from Ireland! Chowder on the menu this week in our house so I cannot wait to get cracking! New Subscriber… delighted I found you guys and looking forward to watching your Recipes! 👍🏻
yes .gotta try . Will you consider doing Rappie Pie ?
Ha! I knew I could use smoked muscles instead of the clam for fish chowder!(my friend from NB said it wouldn't work well) Yummmm! I'm making it tomorrow, but I had to make sure I have the ingredients. Thank you so so so so much for this!! 🤗
My son and I share this account for now.
My Art Teacher as a freshman in College was a Mr. Wunderlich, who transferred from SUNY Brockport to Dartmouth (1984). I wonder if you ever took one of his elective Art classes of knew of him?
Looks delicious 😋
I just found your video and was intrigued by using the smoked oysters and smoked halibut. Could you use Kippered Herring and oil instead of the oysters? I have several tins that I would like to use in something besides just eating them on crackers or toast.
Simple is king!
Thanks will be making tonight cos it's rubbish outside...comfort in a pot
I love chowder and this looks amazing! Where is your restaurant?
I made this today, and I absolutely LOVE the smokiness of it. Why don’t you use onions or garlic in this recipe?
From one Chef to another, I truly enjoy your content. It’s very well-made, with easy step-by-step instructions for people to understand. Thanks so much!! One thing is, I just stumbled along to your channel and noticed that you haven't made any content in a while, will you be making more in the future? P.S. you both deserve a cooking show, if you haven't already been signed by a network, they should.
Awesome!
Hi, just subscribed to your channel. This chowder looks so good. Where is your restaurant in Dartmouth mass ? What is the name ? Would like to try it out.
Can you let me know the brand of your portable stove?
Awsome recipe thank you. I don’t eat pork and so use Westcoast smoked candied salmon cut very small to trick the bacon taste buds. I add corn n carrots too… 👍😂