Helen's Original Fish Chowder

By á-46

Total Time: 45 minutes,
Hands-On Time: 30 minutes,
Yield: 8-10 servings

Ingredients

• 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

Preparation

Step 1

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.