“Warming 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.” —Eleanor Atteridg, Rolesville, North Carolina
Total TimePrep: 30 min. Cook: 35 min.
- 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
- 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.
- 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.
- 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.
- 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.
Nutrition Facts1 cup: 475 calories, 27g fat (11g saturated fat), 129mg cholesterol, 1394mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 37g protein.
Originally published as Dutch Oven Seafood Chowder in Country Woman February/March 2009
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