Tasty Haddock Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 5
• 1 medium sweet onion, chopped
• 1 large shallot, chopped
• 3 medium yukon gold potatoes or 3 medium russet potatoes, not peeled, cut into 1-inch cubes
• 2 medium carrots, peeled, thinly sliced
• 1/8 cup peas (fresh or frozen)
• 2 tablespoons butter
• 1 1/2 lbs haddock
• 16 ounces half-and-half cream
• 1 teaspoon coarse sea salt
• 1/2 teaspoon fresh ground black pepper
• 2 sprigs fresh thyme (optional)
• 1 ounce sherry wine, harvey bristol cream
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 using a large pan saute the onions and shallots in butter.
• 2 add the potatoes and carrotes to onion mixture.
• 3 now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
• 4 *donot overcook the fish.
• 5 add the fish to the vegetable mixture and cook for 5 minutes.
• 6 remove the fish and shred.
• 7 return the shredded fish to the onion and potatoe mixture.
• 8 add the half and half cream and frozen peas to the vegetable and fish mixture.
• 9 season with salt, pepper and thyme.
• 10 heat gently on low for 20 minutes not allowing chowder to boil.
• 11 remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
• 12 serve with warm crusty bread and enjoy.