Serves 4
| 3 | russet (baking) potatoes, cut into 1-inch pieces |
| Salt and black pepper, to taste | |
| 4 | tablespoons butter |
| ½ | cup whole milk |
| Butter (for the dish) | |
| ¾ | cup heavy cream |
| 1½ | tablespoons cornstarch |
| 2½ | cups fish chowder |
| ¾ | cup grated sharp cheddar |
| Pinch crushed red pepper | |
| 4 | eggs |
| 1 | cup frozen peas, rinsed with cold water |
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