SMOKED HALIBUT CHOWDER - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: SMOKED HALIBUT CHOWDER (/showthread.php?tid=96996)

SMOKED HALIBUT CHOWDER - tubeN2 - 01-24-2004 [orange][/orange] [size 3] 3 slices bacon, chopped 2 medium onions, chopped 1 1/2 pounds russet (baking) potatoes 2 celery ribs, chopped 1 1/2 cups chicken broth 1 1/2 cups water a 10-ounce package frozen baby lima beans a 10-ounce package frozen corn 2 teaspoons cornstarch 1 1/2 cups half-and-half or milk 1 to 2 teaspoons Worcestershire sauce 1 pound smoked Halibut skinned, boned,flaked into 1-inch pieces 3 tablespoons minced fresh parsley leaves or fresh dill In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes. In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.[/size] [size 2]Makes about 12 cups[/size] [signature]