Haddock Chowder 
serves 4-6

3 strips bacon, cut into small pieces
1/2 yellow onion, minced
1/2 carrot, finely chopped
2 large white potatoes, cut in 1/2 inch cubes
1/4 c water
1 1/2 pounds fresh haddock
1/4 dry sherry
1 quart of whole milk
2 Tbsp butter
1 sprig of thyme
1/8 c chopped fresh parsley
2 green onions, sliced very thin
2 big dashes of Frank's Red Hot (optional)

salt and pepper to taste

In a heavy bottom dutch oven (I love my le Creuset!) brown the bacon until crisp.  Remove the bacon with a slotted spoon and place on a paper towel.  Put the dutch oven back on medium heat and add the onions, potatoes, and carrots.  Cook about 5 minutes, until slightly carmelized (browned) and add 1/4 cup water.  This creates some steam, speeds up the cooking process, and will release the starch that will add some body and slightly thicken the chowder.  Cook until the potatoes and carrots are soft, about 10-15 minutes.

Soak the haddock in cold water for about 15 minutes.  Fresh haddock should have almost no smell.

Take the haddock out of the water and pat it dry with paper towels.  Lay the haddock fillets on top of the cooking vegetables, cover it, and allow it to steam for about 5 minutes.  When the haddock CAN be broken apart with a spoon (don't break it all up!  Just test it this way!!) add the sherry and the milk.  Bring back to full heat - but don't boil!  Add the thyme sprig (whole), the butter, and the bacon and stir well - taking care to scrape the carmelization off the bottom of the pot but not break up the haddock too much! .  Let that steep 5 minutes and then taste the chowder for salt and pepper - add S and P to taste.  Add the parsley and green onions just before serving.  Serve very hot with biscuits or crusty bread.  Enjoy!