Yield: 4 servings
2 lbs Halibut 1/2 cup Onions, finely chopped 1/2 cup Green Peppers, finely chopped 1/2 cup Celery, finely chopped 1/2 cup Carrots, finely chopped 6 Tbsp Butter 3 cups Chicken Broth 1/2 tsp Salt 1/2 tsp White Pepper 2 cups Milk 3 Tbsp Flour 2 1/2 cups Cheddar Cheese, grated 1 Tbsp Parsley, minced
Remove any skin and bones from halibut; cut into bite-sized pieces. Saute vegetables in 3 Tbsp butter. Add halibut, chicken broth, salt, and pepper. Simmer, covered for 5 minutes. Add milk and heat gently. Combine remaining 3 Tbsp butter with flour and add to chowder. Cook and stir chowder until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle halibut chowder with parsley.