1 hr 20 mins
Hey Jude's Note:
Delicious chowder from the Chicago Junior League. Serve with green salad and crusty bread.
My Private Note
Units: US | Metric
- 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)
- 1Preheat the oven to 350°.
- 2In a large casserole combine the fish, potatoes and butter; add the celery leaves, bay leaves, and cloves tied in a cheesecloth bag.
- 3Season with the salt, pepper, and garlic; add the vermouth.
- 4Cover, place in the oven and bake for 50-60 minutes, until the fish flakes and the potatoes are tender.
- 5Remove from the oven; discard the spice bag; pour the boiling fish stock over all.
- 6In a small saucepan heat, but do not boil, the half-and-half; add it to the chowder.
- 7Sprinkle dill on top and serve immediately.
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Nutritional Facts for Chicago Fish Chowder
Serving Size: 1 (425 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 463.3
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 15.9 g
- Cholesterol 183.1 mg
- Sodium 1370.2 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 1.2 g
- Sugars 0.6 g
- Protein 42.0 g
The following items or measurements are not included: