The perfect thing during Polar Vortex:
2 lbs Chowder fish (preferably haddock)
6 medium Potatoes (2 lbs) in small cubes
4 tbl Butter
1 Onion chopped
Bottled Roasted red pepper to equal ¼ fresh red pepper
1 quart Goat milk plus 1 C separated
½ C Dry potato flakes
1/2 tbl Salt
1/4 tsp White pepper
1/2 tsp Dry thyme
1/2 tsp Dry parsley flakes
1/4 tsp Dry oregano
Prep work: Break fish into small pieces; peel and cube potatoes; chop onion and put into microwave dish with melted 4 tablespoon of butter, dice roasted red pepper. Nuke onion. Cover fish with water, bring to boil, and simmer five minutes. Remove to bowl with slotted utensil, and remove any skin that may still be attached. Boil potatoes for seven minutes. Drain, and put in bowl with fish. Discard all fish-potato water. Thoroughly clean pot, being sure to remove all starch from bottom. Return pot to stove; add the one cup of milk and potato flakes. Heat until flakes dissolve. Add the herbs and seasonings, onions, peppers, quart of milk, potatoes, and fish. Warm chowder, stirring constantly, until piping hot but not boiling. Remove from heat, cover, and let chowder cool down. Refrigerate over night. Next day or night warm back up to piping hot stage again, and serve.
All it needs is some crusty bread and some brew with it.