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I decided to try this recipe out tonight. The only changes that I made were adding 1 cup of dry white wine, corn, and a few tablespoons of flour. I used some frozen spanish mackerel that I had left over from last fall.
Verdict: delicious.
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I made a batch with some frozen almaco, and my only complaint is that it is all gone now. Delectable!
Man I gotta say, thanks Haywire for giving me a new idea. The reds are thawing as we speak and I was gonna just grill them until I saw this. It looks really good!
just finished making north pike chowder, it's just standing for 30 and we will see how it is.
so i got invited to a wildlife cook off last night and i had one pack of Red fish left from my last trip down so i threw together a pot of this where i substituted tony's for old bay added some chipotle and bacon and corn and came out the winner in the fish category! so this is now officially award winning red fish chowder!
Thanks Haywire. You provided a good recipe and many people took it and put a personal touch and everyone benefits and has some great eating. I usually eat fish/seafood 3 to 5 times a week and I am now alive 25 years after my cardiologist told me I better put my affairs in order because I probably had about 1 to 3 years left. I am sure other things had a bearing as well but fish eating was a big part in my opinion.
Can someone direct me to Haywire's original recipe or post here. Thanks looks really delicious.
It is the first post of this thread.Quote:
Originally Posted by FishOn33
Thanks, learning the navigation of the site. Saw a quote "if your going to be dumb, you better be tough" lol glad i'm the latter. Thanks again plan on making this while down March4-11. Hope the bite is on by then. Either way, I will be puting my time in, hoping to bring some good luck and warm weather with me.