Hi Gia, thank you so much for your lovely comment, it’s very kind of you 😘

Hello Albert. I’m so happy you used coconut cream and made this recipe your own! I love how chowder is fab for a cosy family dinner yet also can be served at a high-end dinner party, ‘little black dress’ is definitely apt! 🐟

Hi Aliza, the recipe is the most popular on my site! I’m so pleased you tried it and enjoyed it 🙂

Well, I will make a comment as a form of marking the 10th making of this recipe. Over this time, I did several variations, mainly around type of fish and seafood that I’ve used. Occasionally I would miss an ingredient (today I was out of celery). The only modification I’ve tried that is now the norm for us is that I use coconut cream. One thing all 10 versions of this dish have in common is deliciousness. I would class this recipe as a “little black dress” of cooking, something that is at the same time delicious but also nutritious, a heart-warming winter dish and a great summer dish to use some of the catch (in summer, I tend to use coconut milk instead of cream, giving the dish a slightly lighter note). So, thank you so much for the recipe and the joy it brought to us.

Yes, however, doing it this way will cook the seafood and then it will cook again in the reheating so I like to freeze the base, pop it in the fridge a day before I need it to defrost and then reheat it. I then add the seafood, cooking it through before serving.

You’re awesome Royce! Merry Christmas! 🎄🎁🎄