While not exactly a Chile Head's recipe, this comes from the Legal Sea Foods Cookbook by George Berkowitz and Jane Doerfer (Doubleday, 1988) Isbn 0-385-23183-0 :

We made hundreds of gallos of this chowder for a gala event featuring the food of selected restaurants from around the country for the 1981 Predidential Inaugural in Washington. People say they've never had chowder as flavorful as ours. Its unique taste derives from a concentrated Fish Stock made from the fish trames remaining from the white-fleshed fish we fillet as well as a generous mixture of white-fleshed fish such as cod and monkfish. This chowder recipe is delicious, but it will never taste quite the same as Legal's because you can't approximate the concentrated fish base at home. The chowder tastes best if you prepare it a few hours in advance to allow the flavors to meld.

Heat the butter in a large saucepan until softened, and saute the onions, carrots, and garlic in it, stirring frequently, about 5 minutes. Remove from heat and slowly stir in the flour. Return to the heat, and cook, stirring, for about 4 minutes. Meanwhile, begin heating the stock in a large pot. Whisk the stock into the flour mixture. Bring the stock to a boil, whisking constantly, then reduce the heat and simmer for 10 minutes.

Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. (You won't distinguish the cheese as such, it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn't boil.

Makes about 3 quarts.

Fish Stock

Our fish stock includes a carrot, which adds a mellow flavor.

Chop the fish into pieces. Place the pieces in a large enameled or stainless steel casserole along with the celery, carrot, onions and peppercorns. Cover with 3 quarts of water. Bring the water to a boil, lower the heat, and simmer for about 30 minutes.

Strain off the stock and boil it 25 to 30 minutes to concentrate the flavor. If you wish, clarify by pouring through coffee filters before storing.

Measure the stock into 1-cup amounts, and freeze. (Makes about 8 cups.)