| 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>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”