A few weeks ago, my talented assistant, Emily Bell from Columbus, Ohio, mentioned that on a winter trip to New England she had sampled a delicious seafood chowder at the home of friends. She liked it so much she politely asked for the recipe. When she told me about this winter soup, I asked for the directions too, and quickly made some myself. After several weeks of chowder suppers where I tweaked the recipe, my spouse, a picky eater when it comes to any fish dish, declared the broth and fish both delectable while he sipped with abandon.
In the original version, a good amount of flour was used to thicken the Continue reading