I happened upon this over one year old post.
During my younger days I lived on the east coast, later I lived on the Pacific coast and Alaska.
I have made many chowders in our kitchen for the past 48 years.
Fish species that I have used are: rock fish (Pacific), Striped Bass (Atlantic), Cod (Atlantic), True Cod (Pacific), Haddock (Atlantic), Pink Salmon (Pacific), Ling Cod (Pacific).
My recipe is very simple:
Use fresh good fish, fillet, hold the fish fillets up to strong light and look for any round worms - if found cut them out.
Bring 6-8 cups of slightly salted water to a boil then place about 1.5 lbs of the fish fillets in the water then after 3 minutes of boiling in the water remove the fish - this makes a fish "stock".
Chop up one medium size sweet onion (Walla Walla's work real good) into 3/8 to 1/2 inch cubes and two medium russet potatoes into 1/2 to 3/4 inch cubes.
Heat a skillet or 10 inch frying pan with 1/4 of a 1/4 lb butter until the butter just begins to smoke slightly.
Dump in the onions and potatoes. Stir and cook until translucent. The dump into fish stock and cook until tender.
Dump fish back into stock and potatoes and onions then cook fish until completely cooked through then add enough half & half to achieve the degree of creamyness required.
Salt pork (but not for me) may also be added during the frying of the onions & potatoes.
Serve in warm bowls about six inches wide and 2 inches deep with fresh garlic bread using real butter and fresh garlic.
I have more recipe's involving tomatoes, sausage, beef, clams, shrimp, scallops, squid, chicken, cheese, pasta and olive oil.
I don't eat pork or veal.