Striper Talk Striped Bass Fishing, Surfcasting, Boating - View Single Post

JackK · 07-13-2010, 08:03 AM

I put one up on the SWE blog a while ago, works for me.

From Charter To Chowder – A Blog about Toggin’ : Edge Angling

The great thing about chowder is all the variation you can do to it. I think the last time I made that I just had some fish but no shellfish, so I put linguica and chorizo in it instead, turned out great. Key is to take it off the heat when the fish is about 3/4 cooked- the fish will keep cooking once it's off, so it'll be done ~5-10 min after. If you take it off when the fish is cooked you'll get mushy fish.

07-13-2010, 08:03 AM	#11
JackK Not Jack iTrader: (0) Join Date: Feb 2009 Location: Other Cape Posts: 1,239	I put one up on the SWE blog a while ago, works for me. From Charter To Chowder – A Blog about Toggin’ : Edge Angling The great thing about chowder is all the variation you can do to it. I think the last time I made that I just had some fish but no shellfish, so I put linguica and chorizo in it instead, turned out great. Key is to take it off the heat when the fish is about 3/4 cooked- the fish will keep cooking once it's off, so it'll be done ~5-10 min after. If you take it off when the fish is cooked you'll get mushy fish.