Chowder is a tradition in my family. My mother always made red clam chowder, known as Manhattan-Style Chowder. My mother-in-law prefers to make a creamy white chowder, known as New England Clam Chowder. My favorite is neither red nor white, but a clear chowder with lots of clams and tender potatoes cooked in a simple broth. But everyone loves this recipe for fish chowder because it is so easy to make.
- 2 pounds cod, haddock or any firm white fish, bones removed
- 3 cups cubed russet potatoes
- 2 cups hot fish stock or water
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped onion
- 1/2 cup dry white wine
- 1/4 cup (1/2 stick) butter
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 garlic clove, minced
- Pinch of ground cloves
- 1 cup milk or light cream
- 1 tablespoon chopped fresh parsley
Preheat oven to 375 degrees F.
Combine all ingredients except milk and parsley in 4-quart ovenproof casserole. Cover and bake until fish flakes into pieces and potatoes are tender, about 1 hour.
Transfer casserole to stovetop. Slowly stir in milk. Simmer gently over low heat until rewarmed, about 5 minutes. Add parsley. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
314 calories; 10g total fat; 89mg cholesterol; 524mg sodium; 22g carbohydrates; 3g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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