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1 tbsp. butter
In a large saucepan or Dutch oven (6-quart capacity), melt butter and add the potatoes, carrots, onion, salt, cloves, dill, and bay leaf. Sauté, stirring, for about five minutes. Add the flour and cook for another 30 seconds.
Add the boiling water and cover the pot tightly. Simmer the chowder over a very low heat for 15 minutes or until vegetables are tender.
Add fish and wine. Cover the pot and simmer the chowder for another 10 minutes or until the fish flakes easily with a fork. Discard the bay leaf.
Add the milk to the soup, stirring until it is hot.
Season the chowder with pepper and serve it sprinkled with parsley.
Posted by Norm Sherman
Nutritional Info Per Serving: N/A
2 cups peeled, cubed potatoes (2 medium)
2 cups sliced carrots (3 medium)
2 cups sliced onions (2 large)
Salt if desired to taste
2 whole cloves
1 tbsp. fresh dill, chopped
1 bay leaf
2 tbsp. flour
2 cups boiling water
1 pound thick fish fillets (halibut, cod, pollack), cut into 1" pieces
1/2 cup dry white wine
1 cup milk (skim or low fat)
Freshly ground pepper to taste
2 tbsp. minced parsley