I started making fish chowder when I realized how much I missed those rich, warming soups from coastal restaurants. The challenge was creating something that felt indulgent without dairy, since keeping kosher means I can't mix fish with actual cream. After quite a bit of experimenting in my kitchen, I figured out that cashew cream mixed with good fish stock creates that silky texture you want in chowder. This recipe uses firm white fish like cod or halibut, which holds up beautifully during the cooking process. I add the fish in two stages. Some goes into the pot early to infuse the base with flavor, while the rest gets stirred in at the end so you have those perfect flaky chunks in every spoonful. The vegetables are classic chowder fare: onions, celery, carrots, and plenty of diced potatoes. The secret to getting the consistency right is making a proper roux first, then slowly whisking in your liquids. Don't rush this part because lumpy chowder is nobody's friend. I use a combination of fish stock and the soaking liquid from the cashews, which adds richness without any heaviness. Fresh dill and a squeeze of lemon at the end brighten everything up. This chowder works perfectly for Friday night dinner or any time you want something comforting that won't leave you feeling overstuffed. I like to serve it with crusty bread or simple crackers. It reheats well too, though you might need to thin it with a bit more stock since it thickens as it sits.