The Editors
Yield
8 to 10 servings
Category
Course
Preparation Method
Sources
Ingredients
4 tablespoons unsalted butter
1 medium-size onion, cut into ¼-inch cubes
4 cups water
2 medium-size russet potatoes, peeled and cut into ¼-inch cubes
2½–3 pounds skinned fresh haddock, cut into 1½-inch chunks
2 cups heavy cream
2 teaspoons kosher salt
¼ teaspoon white pepper
¼ teaspoon dried dill
What's cooking in The Old Farmer's Store?
More Like This
ADVERTISEMENT
Comments
Add a Comment
Thanks so much for this tasty recipe! I would like it to be more of chowder… thicker … should I use corn starch or flour, and what do you recommend for measurements.
Thanks! ET
Hi, Elaine. You can remove 1 cup of liquid from the chowder and add 1 tablespoon of cornstarch to it. Once the cornstarch is dissolved, add it back into the pot and bring to a boil.
Heavy cream substitute??? Can't have heavy cream! Suggestion pls.
Hi, Marlen. You can try substituting evaporated milk or even whole milk in place of heavy cream.