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So what am going to do is to drain all of our water and then we going to put it into our chowder.
At this point we've add our liquid, flavor bases the onion and the bacon and they have
simmered just a little bit and now we are going to add our potatoes and this is where
the timing comes in. The potatoes are going to take a specific amount of time to cook
and when they are almost fully cooked, meaning when they are almost soft, that is when we
are going to add our fish. That way the fish won't be overcooked or falling apart and our
potatoes won't be overcooked and falling apart because remember, we've already thickened
this chowder on our own. The potatoes will continue to thicken and quite frankly, the
chowder is great the next day when potatoes will let some of their starch out but I don't
want the potatoes to let too much of their starch out because once again, I like it to
be somewhere between a soup and a stew. Okay so we'll just add our Yukon Golds and new
potatoes and I've got about a pound and half here and again, we are just going to bring
it up to a boil and let that go. We are going to increase the heat at this point and bring
it up to a reasonably strong simmer. You want to be careful because whipped cream and milk
sometimes will have a tendency to boil over. If it starts to come up, you just move it
off the heat, blow on the top of it but be a little careful at this point. Keep your
eyes on it. Once it comes up to a nice simmer, we will just let it roll for a little bit
until our potatoes are tender.