Chowder, or as they say “chowdah,” is a primary food group for many Northeasterners. There are dozens of chowder types and recipes that all revolve around fresh seafood. For those of us who like to fish off our boats, now and then you find yourself with a fine wahoo or mahi mahi with firm flaky flesh that can be cooked in many wonderful ways from fresh ceviche on the first day to grilled fillets the second day and finally, on the third day when it has to be eaten or tossed out, to a lovely fish chowder. Here’s a simple and delicious recipe from Elise Bauer at Simply Recipes.
