A friend adapted this gluten-free recipe from the internet and made it dairy free by using coconut milk. I couldn't believe how good it tasted, it blew me away. I've made making it for parties ever since.
If you want to use cream, just follow the recipe as is. It also requires a good fish broth, so of course we recommend MGK Wild Caught Fish Broth!
For those of you who like your chowder a little thicker, allow it to cool for 30 mins then use a handheld immersion blender in the pot to blitz the broth for a few minutes. This will blend the potatoes and create a thicker chowder.
Enjoy!