the story recipes menus bibliography restaurant reviews links basics salads soups savory sides savory entrees sweets drinks Sweet Corn Soup Roasted Eggplant Soup Fish Chowder Garlic Soup Green Garlic Soup Roasted Red Pepper Soup Winter Vegetable Soup Avgolemono Soup shock home estarcion home Fish Chowder perfect for a cold and foggy evening meal   *1-2 lb fish (the recipe originally called for sheepshead ­ we’ve used salmon and halibut) *1/4 lb bacon *4 potatoes, diced *4 onions, chopped *1 quart milk (or 1 pint cream and 1 pint milk) *1 quart fish stock *2 tbsp butter *2 tbsp flour *salt & pepper   A well-made fish chowder is better than a New England clam chouwder. One of the secrets of making a good fish chowder is to use fish stock instead of plain water. When you buy your fish fillets, ask the market for the heads, tails, bones, and trimmings. Put those in you fish stock. *Render the bacon until cooked, but not crispy. Add them to the pot. Put the onions in the pan that you cooked the bacon in and cook until golden brown. Drain off the fat, and add the onions to the pot. *Put the potatoes and the fish stock int he pot. Cook slowly until the potatoes are done. Rub the butter andflour together thoroughly, and add to the pot. Cut the fillets into 1 inch pieces, and add them. Bring to a boil, lower the heat and cook for another 10 minutes. *Add the milk just before serving. Then heat the chowder through gently. Don’t let it boil. Add salt and pepper to taste. Serve with a dab of butter on top, and maybe some chopped chives or green onions.   Recipe adapted from Howard Mitcham’s Creole Gumbo and All That Jazz..