Fish Chowder- June 1, 2010

I made a simple fish chowder with the remaining sea bass filets tonight. I like my chowder thin and not too creamy. In fact, if it calls for cream I usually use whole milk as I did here. I also add more potatoes than it calls for (love those potatoes) and don't forget the oyster crackers! I've never found a fish stock I liked, so unless I'm going to make it myself I use chicken stock which works fine. I used this recipe for this chowder, which hit the spot.