I have to admit that most chowders, from a purist's point of view, tend to be a bit of a culinary cop-out, but there are times when, say, a crab chowder, a mussel chowder or a lobster chowder taste really good and they are easy to prepare and very quick – really useful for people with busy lives and tight schedules. This recipe comes from one of those wonderful Louisiana motel/gas station/diners, all chrome and Formica with Cajun music on the juke box. I loved it – but if you want a serious