My seafood chowder–

I use leftover fish-(or cook extra)-mostly trout-(that’s mostly what’s available) Kokanee works fine and perch as well.

I brown a few onions and potatoes-at this point add a teaspoon or so of baking soda -it keeps the milk you add later from “curdling” add leftover fish and clean out the fridge leftovers- rice- veggies-noodles-etc. heat with onion and potatoes. When heated -reduce heat add milk stir and let simmer while you sample a cold beer or two

–Randy