Fresh dill and cod take the place of parsley and clams, making this chowder taste deliciously different from the summer stalwart. For a soup so rich and satisfying, it comes together surprisingly quickly.
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Super good! I used this more as inspiration. I'll tell you what I modified to throw some ideas out and show how flexible this recipe is to your preferences. Added a can of tomatoes, subbed clam juice for stock, doubled the potato + carrot, added parsnips, used parsley instead of dill, and loaded up the seafood (scallops, shrimp, canned clams, cod fillet [couldn't find loin, too bad!]). Yummy!!
When the whole family eats a new recipe with delight like this, it is a definite make again. (I have 1 very picky eater at home) I agree the salt content can be bumped up. Substitues Used: I used chicken broth for the wine and used clam juice (500 ml + 500 ml water) and it was divine.
I agree with EMM3773, needs the salt or another spice to pick up the flavor. I make it with 1/2 the salt called for so found the tast bland yet enjoyed the proportions of vegetables and cod.
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