Video Transcript

The last thing I am going to do and I do a lot of cooking and I ama chef by trade but I still make sure that I taste before I serve it. Even though I have seasoned it a number oi different times, it may need to be adjusted. Yep, we are in pretty good shape. I think maybe just a touch of salt. We've added salt as we went along which allowed us to add a little less salt so now at the end I am not adding a lot but it does need to make sure that you pull up those flavors and it is not at all bland. Okay so to serve the dish. Now I want to make sure that I get some of the solids first so I am going to lay my solids down on the bottom of the bowl and I am going to put just enough broth to cover. You can see it's nice and hardy. A few potatoes, some fish, some of the onions and then I always like to have a little something green so in this case we are going to take a little bit of green onion or scallion and slice them nice and thin and then just a little dusting around the outside; maybe a touch on there. And there is almost Classic Boston Chowder.