Haddock Chowder Recipe
- 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 all-purpose flour
- 2 tablespoons cold water
- 1 cup half-and-half cream
- 1 tablespoon minced fresh parsley
- 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.
1 cup equals 475 calories, 27 g fat (11 g saturated fat), 129 mg cholesterol, 1,394 mg sodium, 15 g carbohydrate, 2 g fiber, 37 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.