| | Directions | | Put everything (except Half and Half) together in a casserole dish. Cover and bake @ 375° for 1 hour. Heat Half and Half to scalding; add to chowder. Stir to break up fish. Let set for 30 to 60 minutes before serving to enhance flavor. Can make a day ahead as well. This is a great tasting chowder, one of the best I've had. |
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| Ingredients | | - |  | 1 pound haddock |
| - | | 2 potatoes cubed |
| - | | 1 teaspoon Salt |
| - | | 2 whole cloves of garlic |
| - | | 1/8 teaspoon garlic powder |
| - | | 1/4 cup butter |
| - | | 1/8 teaspoon white pepper |
| - | | 1/4 cup White Wine |
| - | | 1 onion sliced (medium) |
| - | | 1 cup hot water |
| - | | 2 cups half & half |
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