To make it gluten-free, use a certified gluten-free broth and a cornstarch slurry if extra thickening is needed. For a dairy-free version, swap half-and-half for unsweetened full-fat coconut milk or a plant-based cream. Consider adding pre-cooked shrimp, extra fish, fresh corn, or green peas for more protein and seasonal flavor. Less expensive fish like basa or tilapia work well. Save time by using pre-chopped mirepoix or thawing frozen fish under cold water. Chive oil can be made ahead and refrigerated for up to a week. For a spicier kick, add red pepper flakes with the garlic. For a lighter chowder, use skim milk or a mix of milk and light cream.