Nice recipe, an actual wow. I am from New England initially and I additionally just like the meals of Provence, and with a beneficiant quantity of dried thyme because the seasoning, this chowder bridges each (however watch out to not overdo it). (This recipe is a keeper, I’ve made it many occasions, and I’ve experimented with the quantity of dried thyme; I counsel you to do the identical.) I exploit skim milk as an alternative of cream, and I just like the outcome. I generally add a spoonful or two of cream, and that makes it nicer–but to me, utilizing the total quantity of cream is just too sinful. I exploit olive oil as an alternative of bacon. And my desire is Yukon Gold potatoes. I take pleasure in this chowder with a bottle of Qupe Marsanne wine, or Anchor Steam Beer. For New England authenticity, Harpoon IPA or Smuttynose Shoals Pale Ale are good, however today I do not just like the bitter hops as a lot as I used to.