Chicago Fish Chowder

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Total Time
1hr 20mins
Prep
20 mins
Cook
1 hr

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

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Ingredients

Nutrition

Directions

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