linguine

I have two pounds of frozen chowder mix: haddock, scallops, and shrimp. Each ingredient is in it's own bag so in theory I don't have to defrost all three today. But doesn't a full seafood and fish chowder sound absolutely wonderful as the autumn wanes to winter? 

What if I defrost it all and them just scoop a cup out to make a seafood linguine as well. So I can make a 2/3 chowder recipe enough for four servings and have a potential sauce for the fresh linguine from Farm Boy that I have to use up tout suite!