At our house, we cannot eat chowder without calling it "Chow-da" with a Bostonian accent. It comes from a Simpson's episode. Try not to judge.
We had shrimp pasta the night before so I kept the shrimp shells to make an easy breezy fish stock.
I covered the shells with water and added a bay leaf. You could do a thousand things to make the stock taste better: celery and celery leaves, peppercorns, carrots, other fish pieces, whatever. At our house, Monday is grocery day, so a bay leaf was all I had to add. :(
Set your pot to simmer, let it go for about 2 hours, and now you have a stock for your soup. Obviously, you could use veggie or chicken stock if you didn't have the time or inclination to make the shrimp stock.
Start by sauteeing onions with a bit of oil and dried chilies.
Deglaze the plan with some wine. I used a white (Riesling).
Shred some carrots.
Add carrots and corn (frozen, fresh, off the cob, whatever you have).
Add the fish and stock and let simmer.
After about 30-60 minutes (depends entirely on how much the smell is making you crazy to eat it), check and adjust your seasonings. Add a chopped tomato (preferably from your garden).
Finally, throw in 1-2 tablespoons of butter plus 1/4 cup of cream. Simmer (without boiling) for about 15 minutes, and that will do the trick. I like to spoon out bowls with a big hunk of buttered bread on the side. But hey, that's just me. Enjoy.
For my friend Terri, I just want to say,...Go Chiefs,...and hope they can win a second game this weekend. :)