Ingredients
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1 medium sweet onion, chopped
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3 medium yukon gold potatoes or 3 medium russet potatoes, not peeled, cut into 1-inch cubes
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2 medium carrots, peeled, thinly sliced
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1/8 cup peas (fresh or frozen)
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2 tablespoons butter
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1 1/2 lbs haddock
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16 ounces half-and-half cream
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1 teaspoon coarse sea salt
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1/2 teaspoon fresh ground black pepper
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2 sprigs fresh thyme
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1 ounce sherry wine, harvey bristol cream
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2 tablespoons fresh parsley, chopped
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1 large shallot, chopped
Instructions
- Using a large pan saute the onions and shallots in butter.
- Add the potatoes and carrotes to onion mixture.
- Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
- *DONOT OVERCOOK THE FISH.
- Add the fish to the vegetable mixture and cook for 5 minutes.
- Remove the fish and shred.
- Return the shredded fish to the onion and potatoe mixture.
- Add the half and half cream and frozen peas to the vegetable and fish mixture.
- Season with salt, pepper and thyme.
- Heat gently on low for 20 minutes not allowing chowder to boil.
- Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
- Serve with warm crusty bread and enjoy.