This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.
I used salt pork and celery and onions, chopped fine, not shallots. I agree the fish has to be firm fleshed. I have never used wine though. The fish usually gives off enough flavor without adding clam juice. I always end up putting chopped parsley and a few pats of butter. Yummo!