Chicago Fish Chowder

Name: Chicago Fish Chowder
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks; 2 cups peeled and diced new potatoes; 8 tablespoons butter; 1/4 cup chopped celery leaves; 3 bay leaves; 4 whole cloves; 2 1/2 teaspoons salt; 1/4 teaspoon white pepper; 1 clove garlic, minced; 1 cup dry vermouth; 2 cups boiling fish stock; 2 cups half-and-half; 1 1/2 teaspoons chopped fresh dill (to garnish)

Submitted by Hey Jude

"Delicious chowder from the Chicago Junior League. Serve with green salad and crusty bread."

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Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 6

ingredients

2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks
2 cups peeled and diced new potatoes
8 tablespoons butter
¹⁄₄ cup chopped celery leaves
3 bay leaves
4 whole cloves
2 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon white pepper
1 clove garlic, minced
1 cup dry vermouth
2 cups boiling fish stock
2 cups half-and-half
1 ¹⁄₂ teaspoons chopped fresh dill (to garnish)

directions

Preheat the oven to 350°.
In a large casserole combine the fish, potatoes and butter; add the celery leaves, bay leaves, and cloves tied in a cheesecloth bag.
Season with the salt, pepper, and garlic; add the vermouth.
Cover, place in the oven and bake for 50-60 minutes, until the fish flakes and the potatoes are tender.
Remove from the oven; discard the spice bag; pour the boiling fish stock over all.
In a small saucepan heat, but do not boil, the half-and-half; add it to the chowder.
Sprinkle dill on top and serve immediately.