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Alaskan Halibut Chowder

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  • Prep Method: Boiled
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  • 2 lbs Alaska Halibut
  • 1/2 cup finely chopped Onions
  • 1/2 cup finely chopped Green Peppers
  • 1/2 cup finely chopped Celery
  • 1/2 cup finely chopped Carrots
  • 6 Tbsp Butter or Margarine
  • 3 cups Chicken Broth
  • 3/4 tsp Salt
  • 1/2 tsp White Pepper
  • 2 cups Milk
  • 3 Tbsp Flour
  • 2 1/2 cups shredded sharp Cheddar Cheese
  • 1 Tbsp minced Parsley


Remove any skin and bones from halibut; cut into bite-sized pieces.

Saute vegetables in 3 Tbsp butter.

Add halibut, chicken broth, salt, and pepper.

Simmer, covered for 5 minutes.

Add milk and heat gently.

Combine remaining 3 Tbsp butter with flour and add to chowder.

Cook and stir chowder until slightly thickened.

Add cheese; cook and stir over low heat until cheese melts.

Sprinkle halibut chowder with parsley.

Makes 6 to 8 servings.


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