New Bedford Seafood Chowder

Makes 10 cups -

• 2 LBS. thick fish fillet - fresh or frozen
• 2 cups sliced carrots 1/2” thick
• 2 cups raw potatoes cubed 1” thick
• 2 t. salt
• 1 t. dill weed
• 2 whole cloves
• 1 small bay leaf
• 1/4 cup margarine
• 2 cups boiling water
• 1/2 cup dry white wine *optional
• 1 cup half and half
• 2 T. flour
• 2 T. chopped parsley

1. Thaw frozen fish. Cut fillets into 1 1/2 inch pieces. Refrigerate. Combine carrots, potatoes, onions, salt, dill weed, cloves, bay leaf, and margarine in a 6-qt, oven proof Dutch oven. Add boiling water; cover tightly. Bake in a moderate oven, 375° F for 40 minutes or until the vegetables are tender. Add fish and wine; cover and cook for an additional 20 minutes or until fish flakes easily when tested with a fork. Combine half and half and flour; blend until smooth, add to chowder; stir carefully until hot and slightly thickened. Sprinkle with parsley.

*Milk may be substituted for wine, if desired.