I put one up on the SWE blog a while ago, works for me.
From Charter To Chowder – A Blog about Toggin’ : Edge Angling
The great thing about chowder is all the variation you can do to it. I think the last time I made that I just had some fish but no shellfish, so I put linguica and chorizo in it instead, turned out great. Key is to take it off the heat when the fish is about 3/4 cooked- the fish will keep cooking once it's off, so it'll be done ~5-10 min after. If you take it off when the fish is cooked you'll get mushy fish.
Hybrid Mode
