(Chowders vary considerably. Some differences are personal, others are regional. For some, all chowders are plain broth or made red with tomato, while others contain milk or cream and are white. Others are thin or thick as gravy. Corn is highly optional.)
Add 2-inches of broth or water and a large, cubed potato. Cook until tender. (If you want a thick chowder, let the potato pieces cook until they fall apart and blend with the liquid.)
Add herbs, canned or fresh tomato, milk or frozen corn, if desired.
Simmer a couple of minutes.
Add rough-chopped white fish, peeled shrimp, clams, oysters or any combination.
Simmer a very short time until fish or seafood is opaque.
Add lump of butter and sprinkle with parsley. Turn off and let rest.
Serve with crackers or crusty bread.