Simmer

Traditional chowders all start off with a hearty soup base of onions and potatoes, and that makes a good soup just by itself. To this fragrant base you then add chunks of fish, or clams, or corn, or whatever else seems appropriate.

Homemade soups fill the kitchen with a welcome air, and can be so full and natural and fresh that they solve that always nagging question of “what to serve as a first course.”