Fish Chowder( with fresh dill and garden fresh potatoes)
2lbs of frozen haddock
3 Lbs of potatoes
1 large onion
Fresh dill
2 tbsps butter
Sea salt
1 Litre of Blend or whole milk with cream
in a large stockpot (don’t skimp on the size as the fish will foam up and you will regret a small stock pot later ),
Bring to a boil 2 pounds of haddock in roughly 12 cups of water. I heavily salt this water as this becomes your stock for boiling the potatoes too so I use roughly 2 to 3 tablespoons of seasalt .
Add one peeled whole onion.
Boil for roughly 3 minutes or until fish is just white.
Using a slotted spoon, remove all of the fish from the stock and put in a bowl to the side.
Add chopped diced potatoes to the stock and bring to a boil for 10 minutes then drain off liquid leaving approximately 3 inches in the bottom.
Turn heat to low, and add fish back in.
Add half-and-half until desired consistency is achieved. You can thin with a little bit of milk if you’d like. I do.
Add salt and pepper to taste, fresh dill, and the two pats of butter.
Enjoy!
Love Jenn xx
We serve these with Grammie Jay’s mile high biscuits. You can find that recipe here.https://yellowbrickroadfarm.ca/2022/10/28/grammie-js-mile-high-biscuits/amp/