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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
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| INSTRUCTIONS |
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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.
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