Fish Chowder

Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with chicken stock, onions, and herbs, which created a quick fish stock. To this stock we introduced to milk, as opposed to other rich dairy additives like evaporated milk and clam juice, to keep the chowder light and fresh-tasting.