Monday, December 9, 2013

Halibut Corn Chowder

Halibut Corn Chowder
makes 6 servings

4 Strips of Bacon, Cut into 1-Inch Pieces
3 Small Russet Potatoes, Cut into Small Diced Pieces
1 Yellow Onion, Diced
1 Teaspoon Garlic Powder
1 Teaspoon Dried Parsley Flakes
1/2 Bag Frozen Corn
1 Pound Halibut, Cut into 1-Inch Chunks
1/2 Cup Flour
4 Cups Low Sodium Chicken Stock
1 Cup Milk (I used Whole)
1 Tablespoon Cornstarch
Salt and Pepper, To Taste
Tobasco, To Taste (optional)

In a large pot, cook bacon until crispy.  Set aside.  In the bacon fat, cook the potatoes until fork tender, about 10 minutes.  Add the onion, garlic powder, and parsley and brown for a few minutes to soften, then add the corn.  Toss the halibut in gently and let brown for 3-4 minutes till the edges are white but not yet cooked through.  Add flour and mix in gently and cook for 1 minute.  Slowly pour in chicken stock and bring to a simmer.  While simmering, add corn starch to milk and mix in a small bowl, then add to the pot.  Add seasonings and let simmer until halibut is cooked through and soup has thickened.  Serve in bowls topped with bacon.

M went fishing in Alaska this summer and brought back a freezer full of salmon and halibut and I am just now getting around to trying some new recipes with all this fish!  This chowder was a big hit with our family.  Next time I think I'll add some diced carrots and it will be even more delish!

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