This was made of a base from a local fish market then the restarant added stuff. The base had wheat. Why do you say no wheat if good?

chowder is very territorial.

I like a milky chowder so base mine on The No Name in Boston

MY latest chowder - Haddock, Clam

Melt down onion, shallot, leeks in butter and olive oil, salt and pepper
add container of chopped clams and a good dose of paprika
add fish/seafood/clam stock and diced waxy potatoes
add some more paprika if desired
toss in a skinned filet of haddock
finish with a can of evaporated milk

Thick chowder can achieve that state by potatoes - it doesn't have to use flour. I like mine the consistency of heavy cream - not really thick - and do start with a roux of small amount butter and flour.

I add potatoes first, then when almost done the fish and/or clams so they don't overcook.

And while we are at it hijacking this into a chowder thread - one never, ever eats "NY" chowder, which is red, in New England. For some reason Spanish or Portuguese fish soup can be red, but not chowder.

Thanks. Think I will make myself some chowdah right soon.