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A question about a recipe: Blushing New England Fish Chowder

574a4e67 ff76 4a62 ba2d 5106c711a203  all about fish chowder food52 mark weinberg 14 08 12 0342

I have a question about the recipe "Blushing New England Fish Chowder" from cheese1227. I want to make this but would like to do at lest part of the prep in advance. Would making this a day in advance up to step 3(adding the fish fillets) work best?

asked by caninechef about 2 years ago
5 answers 782 views
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drbabs

Barbara is a trusted source on General Cooking.

added about 2 years ago

I make a similar fish stew, and you can definitely do steps 1 & 2 ahead of time--in fact, I think it's even better if you do that. (Bring it back up to simmer on the day of service, and add the fish and cream just before serving.)

E7de47cd 9d33 416b 84d2 56b51801a7d6  christine 28 small 1
added about 2 years ago

That is the perfect way to handle this as a make ahead dish!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Does this also mean that the chowder wouldn't be as good the day after? :( was hoping to share this with someone tomorrow but didn't think to do only half the steps.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

yaay it worked! :) was very delicious. followed the recipe exactly except I had to roast my own pepper (?) because i could find them in jars. not a big deal. also, i added a 1/4 lb of white shrimp with shell. i added half a cup of cream. the cream and stock doesn't seem to meld together like i imagined. is that normal?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

I've made this several times since first asking about it. I ussually use 1/2 and 1/2 and that always blends in fine, not sure about cream. I am glad you went ahead and tried it. While I add the fish right before serving on the first go round, I have taken this to lunch the next day and it is always great.