The cream in the soup tempers most of the jalapeño’s heat, but you can still taste its bright, fresh flavor.
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Made this today, when we had a high temp of 10 degrees. Fantastic! I loved the little bit of heat from the jalapeo. Certainly hit the spot!
I made this chowder this weekend for my kids and I and found it to be very flavorful and simple to prepare. This recipe, as has been mentioned, is a great base for a variety of seafood/shellfish choices. We will definitely be making this again. Thank you!
This recipe makes a great base for creating your own seafood chowder. I enjoy it better without the Jalapeno (although it adds a nice slow heat if you enjoy that). Its great if you add in yellow onions,brocolli, or red bell pepper. I find it works best with Cod because it breaks apart easily when cooked.
Made this for Christmas Eve dinner and enjoyed it. I will definitely make this again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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