Halibut & Potato Chowder

Name: Halibut & Potato Chowder
Ingredients: 4 celery ribs, chopped; 3 medium carrots, chopped; 1 large onion, chopped; 1/2 cup butter, cubed; 1/2 cup all-purpose flour; 1/4 teaspoon white pepper; 2 cups 2% milk; 1 can (14-1/2 ounces) chicken broth; 1/4 cup water; 1 tablespoon chicken base; 3 medium potatoes, peeled and chopped; 1 can (15-1/4 ounces) whole kernel corn, drained; 3 bay leaves; 2 cups half-and-half cream; 2 tablespoons lemon juice; 1 pound halibut or other whitefish fillets, cut into 1-inch pieces; 1 cup salad croutons; 3/4 cup grated Parmesan cheese; 1/2 cup minced chives

19 ingredients

4 steps

Ingredients

4 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/4 teaspoon white pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken broth
1/4 cup water
1 tablespoon chicken base
3 medium potatoes, peeled and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
3 bay leaves
2 cups half-and-half cream
2 tablespoons lemon juice
1 pound halibut or other whitefish fillets, cut into 1-inch pieces
1 cup salad croutons
3/4 cup grated Parmesan cheese
1/2 cup minced chives

Directions

1

In a large saucepan, saute the celery, carrots and onion in butter until tender. Stir in flour and pepper until blended; gradually add the milk, broth, water and chicken base. Bring to a boil; cook and stir for 2 minutes or until thickened.
2

Add the potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3

Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, for 7-11 minutes or until fish flakes easily with a fork. Discard bay leaves.
4

Garnish servings with croutons, cheese and chives.