Ingredients

• 1 medium sweet onion, chopped
• 1 large shallot, chopped
• 3 medium yukon gold potatoes or 3 medium russet potatoes, not peeled, cut into 1-inch cubes
• 2 medium carrots, peeled, thinly sliced
• 1/8 cup peas (fresh or frozen)
• 2 tablespoons butter
• 1 1/2 lbs haddock
• 16 ounces half-and-half cream
• 1 teaspoon coarse sea salt
• 1/2 teaspoon fresh ground black pepper
• 2 sprigs fresh thyme (optional)
• 1 ounce sherry wine, harvey bristol cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Using a large pan saute the onions and shallots in butter.

2. Add the potatoes and carrotes to onion mixture.

3. Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.

4. *DONOT OVERCOOK THE FISH.

5. Add the fish to the vegetable mixture and cook for 5 minutes.

6. Remove the fish and shred.

7. Return the shredded fish to the onion and potatoe mixture.

8. Add the half and half cream and frozen peas to the vegetable and fish mixture.

9. Season with salt, pepper and thyme.

10. Heat gently on low for 20 minutes not allowing chowder to boil.

11. Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.

12. Serve with warm crusty bread and enjoy.