We have a tradition of cooking a big pot of seafood chowder on the first night of our fishing trips. It's great for dinner but the leftovers go great with lunchtime sandwiches. The ingredients vary as to what's available.
Peel and cut-up 4-6 large potatoes, and 1-2 onions, barely cover with water and cook 'til done.
Don't drain the water off the potatoes, Add 1 can niblets corn, and 2 cans of diced tomatoes(the ones with jalepenos are great if you like spicy chowder).
Add salt, pepper, and spices to taste. We add Crystal Hot Sauce also.
Heat mixture thoroughly, add cut-up fish, scallops, ground conch, lobster, or whatever is available and cook for 5 minutes max until seafood is cooked.
Turn heat down until mixture is not boiling and add 1-2 cans of evaporated milk.
Stir thoroughly and serve with fresh french or italian bread and butter.
joetil 50x15 Burns-Craft in South Fla