This photo does not do my original idea justice; partly because I kept checking the news about the North Korean missile while I was making it and forgot to add the corn but mostly because a lot of people don't find cabbage appealing and will never try this recipe because of the photo even though it was quite delicious.
2 cups water
1/4 cup white wine
1 clove garlic, finely chopped
1 shallot, finely chopped
1 bunch tarragon, tied
2 tsps salt
1 tsp Old Bay seasoning (just use red pepper flakes if you don't have this. The taste will be different but still very good)
8 mini potatoes
1/3 head cabbage, finely sliced
1 lb cod, cut into bite sized pieces
1 cup fresh corn kernels
1/2 cup cream
Put the first 7 ingredients in a large soup pot and bring to a boil over medium heat. Once boiling, add the potatoes, cover and cook for 5 minutes. I left my potatoes whole but next time would cut them in half.
Stir well, add the cabbage and the cod, cover and cook for an additional 3 -5 minutes, depending on the size of your pieces of cod.
Stir again. Add the corn and the cream, cover, reduce the heat to low and cook an additional 2-5 minutes. Check both the potatoes and the cod for doneness before serving, you remove the cooked bunch of tarragon first.
I had some shrimp left from my curry and added it to the chowder in order to use it up. You could actually add all kinds of fish and shellfish and the chowder and turn it into a fish stew.