Chicago Fish Chowder Recipe

Name: Chicago Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks; 2 cups peeled and diced new potatoes; 8 tablespoons butter; ¼ cup chopped celery leaves; 3 bay leaves; 4 whole cloves; 2 ½ teaspoons salt; ¼ teaspoon white pepper; 1 clove garlic, minced; 1 cup dry vermouth; 2 cups boiling fish stock; 2 cups half-and-half; 1 ½ teaspoons chopped fresh dill (to garnish)

Servings: persons

2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks
2 cups peeled and diced new potatoes
8 tablespoons butter
¼ cup chopped celery leaves
3 bay leaves
4 whole cloves
2 ½ teaspoons salt
¼ teaspoon white pepper
1 clove garlic, minced
1 cup dry vermouth
2 cups boiling fish stock
2 cups half-and-half
1 ½ teaspoons chopped fresh dill (to garnish)

1
Preheat the oven to 350.
2
In a large casserole combine the fish, potatoes and butter; add the celery leaves, bay leaves, and cloves tied in a cheesecloth bag.
3
Season with the salt, pepper, and garlic; add the vermouth.
4
Cover, place in the oven and bake for 50-60 minutes, until the fish flakes and the potatoes are tender.
5
Remove from the oven; discard the spice bag; pour the boiling fish stock over all.
6
In a small saucepan heat, but do not boil, the half-and-half; add it to the chowder.
7
Sprinkle dill on top and serve immediately.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks, 2 cups peeled and diced new potatoes, 8 tablespoons butter, ¼ cup chopped celery leaves, and more.

Yes, Chicago Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicago Fish Chowder

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