There's nothing better than a warming fish chowder on a cold day. The grated carrots and Cheddar cheese in this chowder make it distinctive.
I'm sure this still would have been a 5 star without the changes I made, but I did make some revisions to fit our tastes and to decrease fat/calories even more, as this is already a fairly light chowder. I used cod (about a 1/3 of the price) and the flavor was still great. I also used a couple extra pototoes and pureed them after they got a bit soft to help create a thicker consistency. I replaced the tomatoes with a can of corn, used 1 cup of skim milk, and about 1/2 of a 14 oz can of reduced fat evaporated milk. In addition to the fish, I added a can of minced clams, reserving the clam juice. I mixed the clam juice with about 3-4 Tbsp of cornstarch and that really thickened the chowder nicely. I shook in a good amount of salt and pepper and also added a little Old Bay and cayenne. With the richness of this chowder the way I prepared it, it's hard to believe there is only about 3-4 grams of fat per serving. - 25 Aug 2010 (Review from Allrecipes USA and Canada)
I used cod rather thn halibut (availabilty dictated this), and evaporated milk rather than milk and cream, a lower fat subsitute I often use in chowders that does not sacrifice smoothness. Turned the heat up with a bit of extra crushed pepper in consideration of some family members. Used red skin potatoes unpeeled and fresh parsley so the colors were lovely. Yummy! I can see this being a family favorite. - 17 Jan 2010 (Review from Allrecipes USA and Canada)
Delicious! My dad made this a long time ago and he shredded the carrots, so I was quite pleased that I found this recipe on allrecipes. I didn't have the heavy cream on hand, but I thickened the soup with corn starch and it turned out fine. - 10 Feb 2009 (Review from Allrecipes USA and Canada)