I used Mark Bittman's "No-Holds-Barred" Fish Chowder recipe as as base, substituting tilefish for the cod and played around a bit with the ratios. I also used a combination half and half and milk as opposed to cream.

Tilefish from Dock to Dish. The yukon golds, sweet corn and red onion were all from Balsam Farms from that week's delivery. Herbs from our deck.