Here in New England fish chowder is a a staple in most homes. Tonight my husband treated us to Rachael Ray's fantastic Fish and Corn Chowder. He's made this before but the fresh ingredients from our CSA and local farm made it the best ever. He made two batches thick and thin and we will send a little to some of the neighbors. Since it is dairy based it doesn't usually freeze well but I'm going to try a serving for lunch at work.
From our CSA we were able to use our potatoes and onions. From our home garden we used thyme and garlic. Since it's corn season we bought some from Marini Farm. They grow some of the sweetest corn north of Boston. Almost forgot to mention the most important part, the fish was extremely fresh purchased at Ipswich Shellfish the same day.
This recipe takes some prep but is very easy to put together. Looking forward to lunch tomorrow too!
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