Here’s a weird chowder rule: never boil the milk. High heat will make it curdle. You’ll get chowder with gross, chunky bits. Blech.
Instead, warm the milk separately. Or use half-and-half. Even heavy cream if you’re feeling decadent.
Chefs call this “tempering.” I call it: Don’t ruin your dinner. It’s easy to do, and it saves the dish.
Potatoes: The chowder backbone
Potatoes are not optional. They’re the silent hero. They soak up all that creamy, briny goodness. They add body.
You want Yukon Golds or Russets. Waxy potatoes? Hard pass. They won’t break down enough.
Cut them into bite-size cubes. They should be soft but not mushy. You want to feel them.
