Oven Chowder

By dmscott52

This chowder recipe is easy, with delicious results. First made 8-4-2011.

Ingredients

• 1-1/2 pounds skinless, boneless haddock or cod-cut into large pieces
• 1 large onion, halved and thinly sliced
• 1 bay leaf
• 1/4 cup (1/2 stick) butter, cut into 8 pieces
• 2 tsp. kosher salt or sea salt
• Black pepper to taste
• 4 whole cloves
• 1 garlic clove, crushed
• 3 medium all-purpose (boiling) potatoes, peeled and cut into 1- inch dice
• 1/2 cup white wine
• 2 cups boiling water
• 1 T. chopped fresh dill
• 1 cup heavy cream, heated until hot
• 1/4 cup chopped fresh parsley (for garnish)

Preparation

Step 1

1. Set the oven at 350 degrees. Have on hand a 2-1/2 quart ovenproof casserole with a lid. (I used dutch oven)

2. Place the fish (cut into large pieces to keep them from breaking up too much during cooking) onion, bay leaf, butter, salt, pepper, cloves, garlic, potatoes, and wine in the casserole. Pour the boiling water over the fish and sprinkle with dill. Cover and bake for 60-75 minutes or until the potatoes are tender.

3. Remove the casserole from oven. If you like your chowder thick, remove 1/2 - 1 cup of the cooked potatoes and mash them, then return to the pot. Gently stir the cream into the soup. Sprinkle with parsley.