| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Indian | Soups | 8 | Servings |
INGREDIENTS
| 2 | lb | Frozen haddock |
| Fillets; thawed | ||
| 4 | Potatoes; peeled & sliced | |
| Celery leaves; chopped | ||
| 1 | Bay leaf | |
| 2 1/2 | ts | Salt |
| 4 | Cloves | |
| 3 | Onions; sliced | |
| 1 | Cl Garlic; crushed or | |
| 1 | ds | Garlic powder; do not overdo |
| 1/2 | c | Butter |
| 1/4 | ts | Dried dill seed |
| 1/4 | ts | White pepper |
| 1/2 | c | Dry vermouth or White wine |
| 2 | c | Boiling water |
| 2 | c | Light cream |
INSTRUCTIONS
Recipe by: Specialties of Indianapolis A hearty chowder from Boston - delicious! Put all ingredients except cream in a large casserole; cover and bake 1 hour (or longer) at 375 degrees. Heat cream to scalding and add to chowder when ready to serve. Stir to break up pieces of fish. Makes 8 servings as a main course. Note: This can also be made on the stove top - saute onions first and add fish last 10 or 15 minutes. Submitted by Susan Wolfe Posted to EAT-L Digest 20 Sep 96 Date: Fri, 20 Sep 1996 14:41:39 -0500 From: LD Goss <ldgoss@METRONET.COM>
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