You can perfect it 5 years later if you'd like. We would like.

I think you're wrong. To me it looks beautiful

Use a black bowl for contrast.

Would sweet potato be an acceptable substitute for the yukon gold?

@@catjenkins9570 🤮

Looks delicious!

I think white chowder is tasteless.Yours looks like flavor

well as they say no matter how it looks as long as it taste divine that's all that matters

Maybe putting it in a sourdough bread bowl??? :P

highup3007 Too watery. You'd need to thicken up the base a considerable amount. Which I'll probably do anyway when I make this. :p

its a chowder, its supposed to be white, creamy, not soupy, watery, and yellow. he done fucked with a very well respected hearty maritime dish. if I served this in my kitchen my boss would have a fit if I told him it was chowder.

Mark Nichols going to try this, thanks

You lost me at "canned crab." Absolutely not

I'm no Chef by any way.... But a retired Fireman who did most of the cooking at the House,, And '''O'' Hell ''' YEA that is a GREAT meal... Did it at the Station and Home ,,, Loving it ... U.S.M.C. R.P.M.

That's so interesting! I live in Boston and it's almost always white here, sometimes off-white but not by much

Yea we do more seafood vs the classic clam chowder

Salmon chowder too

@Matthew Rice I like turtles

Noone cares.

Brilliant!

YES...thought of that myself..but didn't have the colors you suggersted. You are SO right!!

The problem was definitely the bowl-the dish itself looked phenomenal.

So funny. I was going to make the same comment. I think, though, that having that tiny pop of red with the Fresno chilies, I would go with a red bowl.

While I agree the color of the bowl could help some, I think another issue is the color of the broth next to the color of the potatoes. I think another way to improve the appearance would be to create a more uniform appearance in the chowder texture/color. You could pull out and resave the bacon before adding the onions, and at the potato step, add half as many potatoes, and then blend the sauce into a purée, and then follow remaining steps as normal. Add bacon back, add fresno chiles and then maybe go a tad light on the cream before finishing with the scallops. I think the colors of the bacon, chiles, and herbs would pop more if there wasn't as much of a mixture of beige in the bowl. If the beige base was more uniform, it might be less distracting.

Words to live by, Michelle. Thank you for that. Peace.

I agree but this is the Internet and it's pointless (or futile... never get to use that word :D) telling people to be nice on the Internet. They come on for the anonymity and possibly to express/say things they want openly. A lot of them are trolls though so it's just best to ignore them and not let them get the attention they're looking for.

The only thing I can think about when I watch his videos is...if he was ever in my kitchen, I’d hug him big time! He is such a big part of my cooking being!

I find the odd inflection in his voice hard to take though. I've never heard an English speaker put such a dominant upward inflection near the end almost every sentence. It's unnerving to me and I have to turn the volume off, sadly, because he has alot to offer.

I think that's what his wife already does.

How about he just re-marry:) JK Houseguests are fine....................right?

Sister wives for dining!

I cook too!

berbunny they can just adopt me. Adopt me please 🥺