1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tbsp. drippings. In the drippings, saute onion and carrots until tender.
2. Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat, and cover and simmer for 15-20 minutes or until potatoes are tender.
3. Add haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork.
4. Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream, and heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.
Source: A friend Eleanor
By Raymonde G. from North Bay, Ontario
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