Haddock Chowder

 Sometimes it is the meal with the fewest ingredients that tastes The Best. A little haddock, a few potatoes and onions, a little butter, half and half (we like fat-free), and salt and pepper to taste.

Oh, delish! An extremely satisfying Comfort food with-a-capital-C. The one new twist to the preparation, for me, was that the recipe called for parboiling the fish. Usually, I just put the fish right into the hot milk and let it cook in the milk. It was just as easy, I found, to remove the potatoes from the boiling water, and just drop the fish in. It doesn't take but a minute or two for the fish to turn opaque and flaky. Then you put all the ingredients that were separated together in a happy chowder (yes, I watched Bob Ross on TV years ago, and if he can call painted trees happy, I can call chowder happy!). There were leftovers, and I look forward to the blending of flavors in the fridge overnight and an even better chowder tomorrow.

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