Baked fish chowder is made so easy, with packaged scalloped potatoes, haddock, garlic, cream, and other ingredients.


4 cups boiling water
2 pounds haddock fillets, cut in chunks
1 package (approx. 6 ounces) scalloped potatoes, with seasoning mix
1 bay leaf
1 clove garlic, minced
2 medium onions, quartered and sliced
1/4 cup butter
1/4 teaspoon dried leaf thyme
1/4 teaspoon ground black pepper
1/3 cup dry white wine
2 cups half-and-half
chopped fresh parsley


Put boiling water, fish, bay leaf, garlic, onions, butter, thyme, pepper, and wine in an oven-safe Dutch oven or large casserole. Mix gently to blend ingredients. Cover and bake at 375° for about 1 1/2 hours, until potatoes are tender.

Heat the half-and-half; add to the chowder. Remove bay leaf. Garnish the fish chowder with parsley.
Serves 6 to 8.