1 T. butter
2 c. peeled, cubed potatoes (2 med.)
1 c. sliced carrots (3 med.)
2 c. sliced onion (2 lg.)
Salt, to taste
2 whole cloves
1 tsp. dry dill weed or 1 T. fresh snipped dill
1 bay leaf
2 T. flour
2 c. boiling water
1 lb. thick fish fillets, cut into 1” pieces (halibut, cod, pollock)
1/2 c. dry white wine
1 c. milk (skim or low-fat)
Pepper, to taste
2 T. parsley
In a large saucepan or Dutch oven (6-quart capacity), melt butter and add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Sauté, stirring, for about 5 minutes. Add flour, and cook for another 30 seconds. Add the boiling water and cover pot tightly. Simmer the chowder over very low heat for about 15 minutes, or until the vegetables are tender. Add the fish and wine. Cover the pot and simmer for another 10 minutes or until the fish flakes easily with a fork. Discard the bay leaf. Add milk and cook, stirring until hot. Season with pepper and serve it sprinkled with parsley.
Mary Vickrey