| Alaska Halibut Chowder
2 pounds of Alaska halibut, thawed if necessary
1/2 cup of onion, finely chopped
1/2 cup of green bell pepper, finely chopped
1/2 cup of celery, finely chopped
1/2 cup of carrots, finely chopped
6 tablespoons of butter or margarine, divided
3 cups of chicken broth
3/4 teaspoon of salt
1/2 teaspoon of white pepper
2 cups of milk
3 tablespoons of flour
2 1/2 cups of shredded sharp Cheddar cheese
1 tablespoon of minced parsley |
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Remove skin and bones from halibut; cut into bite-sized pieces. Sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley. Makes 6 to 8 servings. |
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