I like having a lot of cream in my clam chowder, as well as celery. Both seem to cut that “fishy” taste. Once the weather turns reliably warm and the tomatoes start to ripen, we often have gazpacho. I love soups and chowders.
I like soups, but not so much for the chowder. I do like the New England style Clam chowder though and bean soups. Other than that I like the soups made with lots of broth. Like chicen noodle, vegetable, beef and veggies etc.
Will be trying a creamy radish soup sometime this week.