My recipe for chowder is as follows.
Boil 3 -4 large chopped potatoes in pot with just enough water to cover, and with a chopped smoked fish wrapped in a stocking, mutton cloth, or similar, bones and all, (This is optional ). When spuds are cooked, remove fish, and puree the spuds in its water, and leave overnight in fridge to set.
Next day, double up quanity with milk, add chopped oinion, handfull of corn and frozen peas, deboned fish which has been shredded, and the likes of surimi, shrimps, and calimari. (marinara, mix) Keep the quantities small as they soon add up. The addition of oysters and scallops is also good. If the smoked fish was not cooked in the first time, it is added now deboned and shredded
reheat very gently and stir often or the thickened spuds will catch on the pot.
season as required.
It can be frozen, but the starches in the spud puree will separate in the process. That can be rejuvinated with the addition of a little milk when reheating.
I often plan ahead, and boil extra spuds the night before, and add the smoked fish the next night! Saves washing a pot
les
