Chowder!

[Wayne SW/MO]

Crappie and white bass would make great chowder, too.

That's what we have used. When you end up with some left over smaller fish we have used them up. The trick we found with them is the timing in adding the fish. We had some less than steller results from adding the fish too soon. My technique the last time I made it was too add the fish for 5 minutes after the base was done.

[ness]

The one posted by rps is similar to what we made. It was basically a potato soup with some appropriate additions. I never thought about the clam juice, sounds good.

I've always though of clam chowder as potato soup with clams and juice.

When I make it its roux-based, but pretty much like rps' recipe. Any mild white fish suits me.

[Wayne SW/MO]

.When I make it its roux-based, but pretty much like rps' recipe. Any mild white fish suits me.

I don't use a roux base anymore. Not after I found out that Panera uses cream cheese. I don't have the amounts at hand, but we add 8oz of room temp via a potato ricer. It's really good, but I haven't made any chowders since discovering the cheese trick. I don't know why it wouldn't be good in them also.

[ness]

I don't use a roux base anymore. Not after I found out that Panera uses cream cheese. I don't have the amounts at hand, but we add 8oz of room temp via a potato ricer. It's really good, but I haven't made any chowders since discovering the cheese trick. I don't know why it wouldn't be good in them also.

Hmmm. I just made a butternut squash soup with a new recipe that used cream cheese. I like the idea, but it was too sweet and overpowering in the recipe I did. I can see it in a chowda.