Ingredients
1/2 pound bacon strips, diced1 large onion, chopped2 medium carrots, sliced1 bay leaf2 whole cloves1 medium potato, peeled and cubed2 cups water1/4 cup white wine or chicken broth1 pound haddock fillets, cut into chunks1 teaspoon dill weed1/2 teaspoon salt1/8 teaspoon white pepper1 tablespoon all-purpose flour2 tablespoons cold water1 cup half-and-half cream1 tablespoon minced fresh parsley
Preparation
In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender.
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; cover and simmer for 15-20 minutes or until potatoes are tender.
Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork.
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; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.
