“Lulu, are we having chowder tonight?”
When the kids come to visit, that’s the first question asked, and I’m happy to respond positively. Not only is it a family favorite, it is one of those easy to fix failsafe dishes. Another plus is it’s gluten free which is becoming important to more and more people.
OK, no more wasting time talking about it, here’s how you make it.
Lulu’s Fish Chowder
1 lb. haddock, cod or salmon*
2-3 Yukon gold or red potatoes, sliced
1 onion, sliced
1-2 garlic cloves, minced
1 bottle clam juice, heated to boiling
2 c. milk or half and half, warmed
1 t. dill
2 T. butter
salt and pepper to taste
In a large baking dish, layer the onions and potatoes. Sprinkle with garlic and salt and pepper to taste.
Lay the fish filet on top and dot with butter. Add the clam juice and dill. If you are using fresh dill, increase the amount to at least 2 teaspoons.
Cover the dish with foil and bake for 1 hour at 350. The fish should be flaky and the potatoes and onion soft.
Remove from the oven and add the heated milk. Stir gently to break up all the ingredients. Spoon into heated bowls and serve with oyster crackers. A simple green salad is all that is needed to complete the meal.
Make the chowder once, and I’m betting it’ll become one of your family favorites. This recipe is about 4 generous servings, but, as you might guess, it is easily doubled.
*If using a salmon filet, bake with skin side up and remove the skin when the dish comes out of the oven.
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