ALASKA HALIBUT CHOWDER
Prep Time: 10 Cook Time: 30
Servings: 6
In large (12-inch) nonstick pan or stockpot, sauté bacon until lightly browned; drain excess fat. Add onions and cook until onions are tender. Add chicken broth, clam juice, potatoes, celery and two cups water; bring to a boil. Cover and reduce to simmer; cook until potatoes are tender, about 10 minutes. Rinse any ice glaze from frozen Alaska Halibut under cold water. Turn off heat and gently add halibut to liquid, skin side down. Return heat to a simmer.
Once simmering, cover pan and cook 4 to 5 minutes for frozen halibut or 2 minutes for fresh/thawed fish.
Combine flour and remaining water; stir into chowder. Stir in cream; bring to boil and cook 3 minutes longer. Break halibut into large chunks. Season with thyme, salt and white pepper.
To serve, garnish with chopped chives or parsley.
Nutrients per serving: 310 calories, 15g total fat, 6g saturated fat, 43% calories from fat, 62mg cholesterol, 25g protein, 19g carbohydrate, 2g fiber, 1052mg sodium, 98mg calcium and .7g omega-3 fatty acids.
4 oz./slices bacon, diced
¾ cup chopped onion
5 cups (total) chicken broth and/or clam juice
3 medium potatoes, diced
1 cup diced celery
3 cups water, divided
1-1/2 lbs. Alaska Halibut fillets (skinless)
¼ cup flour
1 cup light cream or half-and-half
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon ground white pepper
Chopped chives or parsley