Chunky Fish Chowder

I was about to make the Smoked Haddock Chowder, when I realised it was an awful lot like Cullen Skink, which we had dubbed 'liquid fish pie'. So I chose to make this chowder instead. This chowder, then again, is a lot like Salmon Chowder with Whisky - I guess at some point every dish will remind you of some other dish you once had, right?

It's a very, pretty basic chowder, one you can whip up quick enough for a midweek dinner and doesn't require any excursions to the fish monger. DH actually prefers the Salmon Chowder, as he thinks that one has a little more flavour (probably the addition of the tomato), but what I enjoy about this one is the lemony flavour and the fact that it contains two kinds of fish (salmon and, in our case, pangasius), and that the fish didn't end up being dry, which it always does in the Salmon Chowder.

However, it actually took about 10-12 min until the fish was cooked instead of the 3-4 minutes mentioned in the recipe - I guess this really depends on how large your chunks of fish are. The recipe also doesn't mention what type of potato you should use - I used floury ones.