BartClan Halibut Chowder
From Christine Bartholomew – Chugiak, Alaska – 2005
Ingredients
- 2 pounds Halibut Fillets, cut into 1" cubes
- 3 cups water
- 4 medium to large potatoes, cubed
- 1 large onion, chopped
- 6 slices Turkey Bacon
- 1 large tomato, peeled and chopped
- 1 cup heavy cream
- 1 cup milk
- 1 ½ teaspoon salt
- ¼ teaspoon black or white pepper
- ½ cup shredded cheese
Instructions
- In a soup pot, bring water to a boil, then add halibut. Cover and gently simmer 10 minutes. Fry bacon and onions in a skillet. (May need a little olive oil if using turkey bacon.)
- Ladle halibut out of broth and set aside in a covered bowl. Use a bit of broth to clean out skillet and add it back to the soup pot.
- Add potatoes, onions, and bacon to halibut broth in the soup pot. Cook until potatoes are tender.
- Add all other ingredients except cheese. Heat thoroughly. Ladle into bowls and sprinkle with cheese. If using crock pot, keep on low heat after potatoes are tender.