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BartClan Halibut Chowder

From Christine Bartholomew - Chugiak, Alaska - 2005
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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.