Nate's Fish Chowder Recipe
Soften a few cloves of garlic and 1/2 medium onion, both finely chopped in a large soup pot with enough olive oil to cover the bottom.
Add some dried thyme and a basil leaf. Pour in a bottle of sauvignon blanc and a half bottle of water. Add salt and pepper, bring to boil.
Meanwhile dice some red potatoes into small spoon-friendly cubes. Put cubes into large bowl of cold water as you slice them.
Drain the potatoes when they are all chopped and add to soup pot, also throw in some chopped fresh dill. Bring to boil and cover. Cook covered until potatoes are nearly tender, aprox. 10-15 mins.
Cube 6 pieces of tilapia, the same size as the potatoes. Stir the soup, add some more fresh chopped dill. Add about 2 tsp of salt and some pepper. Carefully fold-in the fish, it's fragile. Re-cover and cook until fish is just finished, not more than 8 minutes.
Pour in a quart of cream and gently stir. Bring to a gentle bubble, and add more salt/pepper to taste.