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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 almost 3 years ago

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5 answers 906 views
E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added almost 3 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.)

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E7de47cd 9d33 416b 84d2 56b51801a7d6  christine 28 small 1
added almost 3 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years 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 2 years 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?

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years 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.

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