The cream in the soup tempers most of the jalapeño’s heat, but you can still taste its bright, fresh flavor.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?