Fish Chowder

I've been playing around with making chowders this past year.
This past weekend, I used cod, fresh corn, onions, baby potatoes, clam juice, half & half, and seasonings for my chowder.
But the biggest problem I run into is over heating my chowder and it breaks...
Efffff!

I should have taken note why the chowders at the Oyster Bar are so popular... It's all in how you heat up the chowder. They have these really awesome steam driven kettles that flash heat the chowder. But it never reaches the point where it will break the cream. Genius!
So I will play it safe next time and set up a bain marie to ensure my chowder doesn't break.