Haddock Chowder

This recipe comes from Helen’s Restaurant in Machias, Maine. Doncha change a gall darn thing.

Ingredients

• 4 Tbsp unsalted butter

• 1 medium size onion, cut into 1/4 inch cubes

• 4 cups water

• 2 medium size russet potatoes, peeled and cut into 1/4 inch cubes

• 2 1/2 - 3 lbs skinned fresh haddock, cut into 1 1/2 inch chunks

• 2 cups heavy cream

• 2 tsp kosher salt

• 1/4 tsp white pepper

• 1/4 tsp dried dill

Directions

1. In a 5- to 7-quart pot over medium-low heat, melt the butter. Add the onion and cook, stirring often, until translucent, 6 to 8 minutes. Set aside.

2. Pour the water into a 3- to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 10 minutes.

3. Remove the potatoes with a slotted spoon and set aside. Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes.

4. Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot. Stir. Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture. Stir well. Add the salt and white pepper; then add the dill. Simmer gently over low heat for at least 15 minutes, stirring occasionally.

5. Serve hot.