Halibut Chowder Recipe
Summary
Ingredients
| Alaska halibut | 2 Pound, thawed if required | |
| Onion | 1⁄2 Cup (8 tbs), finely chopped | |
| Green bell pepper | 1⁄2 Cup (8 tbs), finely chopped | |
| Celery | 1⁄2 Cup (8 tbs), finely chopped | |
| Carrots | 1⁄2 Cup (8 tbs), finely chopped | |
| Butter/Margarine | 6 Tablespoon, divided | |
| Chicken broth | 3 Cup (48 tbs) | |
| Salt | 3⁄4 Teaspoon | |
| White pepper | 1⁄2 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Flour | 3 Tablespoon | |
| Shredded sharp cheddar cheese | 2 1⁄2 Cup (40 tbs) | |
| Minced parsley | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 551 Calories from Fat 295
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 18 g89.9%
Trans Fat 0 g
Cholesterol 129.8 mg43.3%
Sodium 991.7 mg41.3%
Total Carbohydrates 15 g5.2%
Dietary Fiber 1.3 g5.1%
Sugars 6.1 g
Protein 48 g95%
Vitamin A 65.4% Vitamin C 24.3%
Calcium 51.1% Iron 11%
*Based on a 2000 Calorie diet
Directions
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.
Chef
