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?
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Barbara is a trusted source on General Cooking.
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.)
That is the perfect way to handle this as a make ahead dish!
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.
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?
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.