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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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âWarming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal.â âEleanor Atteridg, Rolesville, North Carolina Ingredients:
1/2 pound bacon strips, diced |
1 large onion, chopped |
2 medium carrots, sliced |
1 bay leaf |
2 whole cloves |
1 medium potato, peeled and cubed |
2 cups water |
1/4 cup white wine or chicken broth |
1 pound haddock fillets, cut into chunks |
1 teaspoon dill weed |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 tablespoon king arthur unbleached all-purpose flour |
2 tablespoons cold water |
1 cup half-and-half cream |
1 tablespoon minced fresh parsley |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender.
2. Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3. Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork.
4. Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley. Yield: 5 servings.
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