Recipe is a guest post by Movita Beaucoup
Movita says "I find chowder is best on the second day, so when entertaining, make it the day before – it will save you time and stress on the day as well.
After refrigeration, I put the pot on low and allow 30 minutes it to heat through. Do not allow the chowder to boil – low heat is key.
You will notice that the spices seem to sit on top of the chowder, like an oil slick. Don’t worry – when you serve, give a little stir and then scoop – just the right amount of spice will come up with the ladle."