Helen’s Original Haddock Fish Chowder
- 4 tablespoons unsalted butter
- 1 medium-size onion, cut into 1/4-inch cubes
- 4 cups water
- 2 medium-size russet potatoes, peeled and cut into 1/4-inch cubes
- 2 1/2 – 3 pounds skinned fresh haddock, cut into 1 1/2-inch chunks
- 2 cups heavy cream
- 2 teaspoons kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried dill
- In a 5- to 7-quart pot over medium-low heat, melt the butter. Add the onion and cook, stirring often, until translucent, 6 to 8 minutes. Set aside.
- Pour the water into a 3- to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside.
- Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes. Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot. Stir.
- Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture. Stir well. Add the salt and white pepper; then add the dill. Simmer gently over low heat for at least 15 minutes, stirring occasionally. Serve hot.
Kathy’s tip: If you can’t find haddock, any firm, white fish will do. I also think a stalk of celery finely chopped would be a nice addition.
By Helen’s Restaurant in Machias, Maine via New England Today