Miso Fish Chowder 

How much smoked paprika to replace bacon in this recipe?

What a great soup! I didn’t have the clam juice. But, I did have a can of Baby clams. I puréed the baby clams and added it to the soup! Oh my gosh! I love the chunks of Cod that I put in there. How filling. I can’t stop eating it! Help!

I’m a new to using miso as an ingredient in recipes. I have read that miso should not be boiled? That the aromatic qualities of miso – as well as some of the nutritional benefits – are damaged when boiled. This is why miso is traditionally stirred in at the final stage of cooking, either over a gentle simmer or heat with turned off.

Made this with two minor substitutions: 1. Subbed a Japanese sweet potato for the potatoes. It added a tiny bit of sweetness to complement the salty umami. 2. Subbed 4 c homemade fish stock for the clam juice and water. So good.

This was on my radar for WEEKS mostly because I couldn't find clam juice, and I was thrilled when the stars finally aligned (even had perfect soup season weather). Eyeballed some of the measurements but mostly followed the proportions and it was delicious. I'd definitely make it again!

Added a glug of white vermouth - as well as incorporating other ideas mentioned. Lovely

A good chowder recipe. The miso gives it an interesting twist. I added soy milk instead of heavy cream, can't do the dairy. Thankfully I did hold back on the salt. With the miso and the bacon, salting the fish before adding to the chowder would have been over the top.

REALLY good, wonderful and complex. Surprisingly light. Caramelizing the miso in the butter really is essential, it made the whole kitchen smell heavenly. I used miso with dashi in addition to the clam juice, used dashi in the stock also. The brininess in the clam juice cooks off. Came together amazingly.

Ii substituted the potatoes with Gnocchi and that was a good substitute . I will say though that I regret I made mine too salty. Go sparingly with salt

Wonderful! This recipe is in heavy rotation at our house. I sometimes add a can of drained chopped or whole clams (or sometimes fresh) because my family likes them. I always get compliments when I serve to guests. Comforting but a little more sophisticated than a typical fish chowder. This is a winner!

Rich but not heavy; deliciously pungent but not "fishy" - this was really fantastic. +1 to the reviewers who suggested a can of chopped clams at the end w/ the fish (delicious addition). I used shallots instead of leeks and chicken stock instead of water.

Made this recipe, sans bacon. I am a total noobie at cooking just starting to try to expand my repertoire and follow recipes. As such, I found this was really easy to accidentally over salt. The miso is already pretty salty... Watered it down with more water, cream, and butter, and I think I salvaged the pot. I love it! At 33 years of age, this is the first chowder I've ever made. Very proud of myself.

This was really fun to make. I had a can of seafood stock I used that in place of the clam juice (it smelled pretty clammy!). I had a 1.5 lb bag of baby potatoes so I used all of those and reduced the Cod to 1 lb to cut the expense. I also tipped in a little extra heavy cream worrying that it wouldn't be creamy enough but that was likely unnecessary. The poached Cod felt like a tribute to the texture of the fish. Paired with a Cab Sauv and loaf of dutch oven country bread (prepped a day ahead)

I grew up in Nova Scotia and my family would kill me if they found out I added miso to chowder...However! This is delish, otherwise very true to the chowders of my neck of the woods, and in my opinion more legit than those goopy ones you get down south in USA. (Who has heavy cream on a boat!? Carnation, maybe!). I have no notes on this recipe except that covering the pan once potatoes are in speeds it all up and does no harm.

I prefer my fish chowder similar to Rhode Island clam chowder. No cream. But adding white miso sounds tasty and I just bought some, I will try it.