PhantomJug wrote on Apr 25^th, 2012 at 11:50pm:

Toss the raw chunks in the chowder to cook.  It doesn't take long . . . . 5-6 min maybe?  Northern seems to hold it's "shape" a little better.

sometimes we need more proof.......

PJ is exactly correct. In the briefest possible words he has relayed what is to be done. And indeed it doesn't take long to cook fish in chowder. Make your chowder, get it hot and before it gets to thick (the more you simmer the thicker it will get) dump your chunks of raw fish in. In fact at this point I like to remove my pot from the flames altogether and put it into a cozie for the 5 minutes it will take for the fish to cook. The more you stir your chowder after putting in the fish the more it will fall apart.

The exception to that, again as PJ has pointed out, is Northern. It is very compact and dense (tastes like chicken  ;D ) and is particularly well suited to chowder. Just make sure you have the bones out. If you don't know how go on Utube and then practice.......no bones in the chowder, period. Other fish will work just fine as well......just be sure not to overcook.......7 minutes is W-A-Y to long. Investigate the cozie method of cooking. It will save you lots of fuel and your chunks of fish will stay nice.