Ingredients
| Quantity | Ingredients |
|---|---|
| 2 lbs. | halibut, thawed if necessary |
| 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, divided |
| 3 cups | chicken broth |
| 3/4 tsp | salt |
| 1/2 tsp | pepper |
| 2 cups | low-fat milk |
| 3 tbsp | all-purpose flour |
| 2 1/2 cups | shredded sharp Cheddar cheese |
| 1 tbsp | minced fresh parsley |
Directions
Remove skin and bones from halibut; cut into bite-sized pieces.
In a large saucepan, melt 3 tablespoons of the butter. Add onions, green peppers, celery and carrots. Sautee until starting to soften.
Add halibut, chicken broth, salt and pepper. Simmer, covered for 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 6-8 servings.
Source: www.alaskaseafood.org