I've been craving seafood (or clam) chowder for over a week, so yesterday I made some using tilapia and crawfish tail meat. Well, not being able to use potatoes for a thickening agent, it was a bit runny. The flavor was okay (nothing like crawfish to kick up the ‘fish’ value of any flavor!), but it still seemed like it was missing something.

Does anyone have a good legal recipe for chowder (any kind) that actually gets thick and creamy?

Thank you!
Sam

Sam,
I posted a couple of seafood chowder recipes for you today. One uses cauliflower in place of the traditional potatoes.
HTH
molly

Thanks Molly! I saved those and will definitely give them a try soon.

I'm trying to incorporate more fish into our diet. I noticed that I lose more weight when seafood is my main source of protein. Must have something to do with those Omega 3 things!

Sam